Salmon Tataki With ponzu Sweet Sauce

Salmon Tataki With ponzu Sweet Sauce is a healthy seafood with a tasty and creamy flavor.

Ingredients:

65 ounces sashimi grade salmon

Ponzu Gelee:

2 tablespoons powdered galatine

1 tablespoon Kikkoman soy sauce

1 / 2 tbsp lemon juice

1 tablespoon sugar syrup

1 / 2 tablespoons vinegar cooking

Garnishes:

5 g red onion, thinly sliced

2 g green chilies, thinly sliced

2 g coriander leaves

salt and pepper to taste

Directions:

* Peel the skin of the salmon and sliced as thick as 3 mm. Arrange on a plate or a plate heat-resistant stainless steel. Spray the surface with a blow-up surface of the troch salmon changes color.

* Ponzu Gelee: Place all ingredients in a gelatine kecualai saucepan, heat until hot (but not boiling).

* Enter the gelatine, stir until dissolved.

* Pour into a container, let cool and store in refrigerator until hardened. Cut into small dice.

* Artwork: Soak the slices briefly in chilli and coriander leaves in ice water, drain immediately.

* Presentation: Arrange the salmon slices and garnish ingredients in a serving dish.

* Sprinkle with ponzu Gelee. Add salt and pepper. If you like, can be sprinkled with extra virgin olive oil.

see also:Japanese Chicken Katsu Recipe, Tofu Claypot Special, afritada