If you can’t find shiso leaves, you can substitute large basil leaves. Furikaki is a Japenese seasoning that usually consists of dried and ground fish, seaweed, sesame seeds, sugar and salt. Look for it in specialty food shops and Asian markets.
Salmon Belly with Golden Raisins and Tamari Dressing
- 1/4 cup hijiki seaweed, pre-soaked for 30 minutes, rinsed, and strained
- 3 Tbs. tamari
- 2 Tbs. finely chopped golden raisins, preferably Sun-Maid
- 2 Tbs. extra-virgin olive oil
- 1/2 lemon, grated to yield 1/2 tsp. zest and squeezed to yield about 1-1/2 Tbs. juice; more juice for drizzling
- 2 Tbs. finely sliced fresh chives; more for garnish
- 2 tsp. finely grated fresh ginger
- 8 oz. salmon belly, thinly sliced crosswise on the bias
- Maldon salt
- Shiso leaves, for serving
- Furikaki, for garnish (optional)
- Salmon roe, for garnish (optional)
- In a medium bowl, combine the hiijki, tamari, raisins, oil, lemon zest and juice, chives, and ginger. Set aside.
- Place the salmon pieces on a baking sheet. Season with salt, and using a kitchen torch, lightly char each piece for 5 seconds on one side only, being mindful not to overcook. Drizzle with lemon juice.
- Line a serving platter with shiso leaves. Place one piece of salmon on each leaf, top with a teaspoon of dressing and garnish with chives, furikaki, salmon roe if using, and additional salt to taste. Serve immediately.