Flame Seared Salmon with Gremolata, Ponzu & Truffle Oil

Creative Cooking

Type of Dish Sashimi


  • 250 g (1 ¼ lbs) fresh salmon fillet (sashimi grade)
  • 10 g flat leaf parsley
  • 2.5 g garlic (chopped)
  • 5 g lemon skin (chopped)
  • 80 ml soy sauce
  • 80 ml rice vinegar
  • 50 ml orange juice
  • 50 ml lemon juice
  • 20 ml lime juice
  • 20 ml yuzu juice
  • 4 cherry tomatoes
  • 75 ml (5 Tbsp)
  • 5 ml (1 tsp) truffle oil


  1. To make ponzu mix soy, vinegar, orange juice, lime juice, yuzu juice and lemon juice together and reserve, For tomato confit put the tomatoes in a small pot with 75ml of olive oil, cook at low temperature for about 1 hour, leave them in the oil until you are ready to use them.
  2. To make gremolata, chop lemon skin, garlic and parsley, mix together and reserve
  3. Remove the skin and slice the salmon into 3mm thick slices with a sharp knife (use a sashimi knife if you have one)
  4. Lay the slices of salmon on serving dishes, with a torch briefly scorch the slices for 5 seconds (they should remain 80% raw). Drizzle ponzu over the fish, scatter with gremolata, drizzle with truffle oil and garnish with a tomato confit.

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

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