Salmon Crudo, Citrus Ponzu and Serrano

Paper-thin slices of sushi-grade salmon, a bright ponzu, serrano, and a few drops of good olive oil. The sushi bar at home.

Firm the fish in the freezer for 15 minutes and slice with one long pull of your sharpest knife. Sawing tears it.

Ingredients

• 10 oz sushi-grade salmon, skin and pin bones removed
• 3 tbsp soy sauce
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tsp rice vinegar
• 1 serrano chile, sliced paper thin
• 1 tbsp good olive oil
• 1 orange, for zest
• 1 tsp flaky salt
• 2 tbsp cilantro or micro shiso

Method

1. Chill four plates. Wrap the salmon and firm it in the freezer.
2. Stir the soy, orange juice, lime juice and vinegar together. Keep it cold.
3. Slice the fish against the grain into quarter-inch slices with one long pull of the knife. Fan them on the cold plates.
4. Spoon the ponzu around, not over, the fish. Top each slice with a serrano coin.
5. Finish with olive oil, a little orange zest, flaky salt and herbs. Serve right away.