Salmon tataki with ponzu sauce and pomegranate
"I love travelling to Asia to find inspiration for Asian flavours that can be combined with Norwegian seafood," says renowned chef and Vesterål native Øyvind Bøe Dalelv.
"Salmon tataki means that the salmon is heat-treated only lightly on one side. A little trick when cutting tataki is to turn the fish over and cut from the opposite side. In other words, the one that is not fried."
Season the salmon with salt, pepper, and sesame oil. Cook the salmon quickly on high heat but note: only on one side. Cut it into thin slices and arrange on serving platters.
How to make ponzu sauce
Mix together soy sauce, sesame oil, truffle oil, chili, and ginger. Season with lime juice and sesame seeds.
"This ponzu sauce is the perfect accompaniment to salmon. It adds salt, acidity and, not least, umami to the salmon dish."
Top the salmon slices with the sauce and finely cut spring onions, pomegranate kernels, and sesame seeds.
"Delicious salmon tataki with homemade ponzu sauce. Bon appetit!"
Salmon tataki
- Andfjord Salmon, back loin 300 g
- Salt and pepper, to taste 1 tsp
- Sesame oil for frying 1 tbsp
- Dried chilli 1 tsp
Ponzu sauce
- Soy sauce 4 tbsp
- Sesame oil 1 tbsp
- Truffle oil 1 tsp
- Lime 2 pcs
- Sesame seeds, black and white 2 tbsp
- Gigner, finely chopped 2 tbsp
- Chili, finely chopped 2 tbsp
Garnish
- Bunch of spring onion 1 pcs
- Pomegranate 1 pcs
Chefs and restaurants
Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesterålen, Norway.
