Tim Anderson’s Salmon Tataki With Ponzu & Green Chillies


With the silky texture and fresh, sweet flavour of raw salmon, teamed with the dense, meaty flavour of grilled salmon, this delivers the best of both worlds

• sesame oil, for greasing
• 200g salmon, pin-boned and skinned, see note
• 100g Ponzu
• 1 green chilli, very thinly sliced
• 2 teaspoons toasted sesame seeds
• a few drops chilli oil, to serve

1 Lightly grease a baking tray with sesame oil and place the salmon on it. Grill under a very high heat until it begins to brown.
2 Move the salmon around as needed to ensure an even colour. Turn over and repeat on the other side. Remove from the heat and leave to cool, then slice the salmon thinly and arrange on small plates.
3 Pour over the ponzu and top with the green chilli and sesame seeds. Drizzle a tiny bit of chilli oil over the top.

Recipe courtesy of Tim Anderson, extracted from JapanEasy


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