Salmon Tataki (with a blowtorch)
I finally got to try making salmon tataki with a blowtorch! Make sure you slice the salmon first as the salmon tends to fall apart if you slice it after torching.
Ingredients
For the salmon
- salmon fillets
- ½ teaspoon oil
For the ponzu sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 tablespoon mirin
- ¼ teaspoon dashi powder
For serving
Instructions
- Prepare a wire rack on top of a stainless steel pan or cast-iron pan (just something that is strong enough to withstand the flames from a blowtorch).
- Cut the salmon into slices about ¼-inch thick and arrange them standing up next to each other on the wire rack.
- Brush the top and sides with oil. Torch all over for 1-2 minutes until thoroughly charred.
- To make the ponzu sauce, just combine all the ingredients together in a small bowl. Enjoy!
Notes
Note: I'm using Costco fresh farmed salmon for this. Check out my other post on salmon sashimi for the full breakdown of why I chose to use it.