Wild BC Chinook Salmon Tataki with Lemon Ponzu Sauce
Learn how to make Wild BC Chinook Salmon Tataki from a true salmon a-fish-ionado. Chef Dai Fukasaku shows us the proper technique for a melt in your mouth tataki that’s paired with an easy breezy lemon ponzu sauce.
Ingredients for Salmon
0.5 lbs Wild BC Chinook Salmon Fillet (skin off) - Try to choose a salmon with the same thickness throughout and, if possible, cubic or rectangular.
2 Tbsp of finely chopped green onion
2 Tbsp of finely grated daikon radish
Ingredients for Lemon Ponzu Sauce
2.5 Tsp of fresh squeezed lemon juice
2 Tsp of gluten free soya sauce
3 Tsp rice wine vinegar
2 Tsp of maple syrup
Directions
Preheat the skillet to medium-high and let it heat for about two minutes. Oil the pan once it’s hot.
Place salmon in the skillet and let it sear for one minute on each side. Immediately place the salmon into ice water to cool and to prevent the flesh from cooking any further.
Pat the salmon dry and slice along the grain.
Garnish each slice with a pinch of grated daikon radish and chopped green onion top.
Drizzle lemon ponzu sauce overtop.
Serves 3-4
Recipe by: Dai Fukasaku
Video and photos by Chelsey Ellis