Salmon tataki with ponzu sauce and pomegranate
"I love travelling to Asia to find inspiration for Asian flavours that can be combined with Norwegian seafood," says renowned chef and Vesterål native Øyvind Bøe Dalelv.
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Ingredients
- Andfjord Salmon, back loin 300 g
- Salt and pepper, to taste 1 tsp
- Sesame oil for frying 1 tbsp
- Dried chilli 1 tsp
- Soy sauce 4 tbsp
- Sesame oil 1 tbsp
- Truffle oil 1 tsp
- Lime 2 pcs
- Sesame seeds, black and white 2 tbsp
- Gigner, finely chopped 2 tbsp
- Chili, finely chopped 2 tbsp
- Bunch of spring onion 1 pcs
- Pomegranate 1 pcs
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