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Ingredients
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Cold Plate
Method
Cold Plate
Prepare marinade
In a small bowl, whisk together the barrel-aged soy, dry sake, light brown sugar, neutral oil, lemon juice, and lemon zest until the sugar dissolves. Taste and adjust: it should be salty with a sweet rounded note and bright lemon undertone.
Marinate salmon
Pat the salmon dry with paper towels. Place the fillet skin-side down on a cutting board. Using a sharp knife, slice the salmon into thin 1/8–1/4 inch slices (for sashimi-style presentation) or into 1/2-inch thin slices if you prefer slightly thicker pieces. Arrange the slices on a chilled plate without overlapping. Using a spoon, lightly brush or drizzle about 1 tablespoon of the prepared barrel-aged soy marinade evenly over the salmon slices, making sure each piece gets a touch. Let sit at cool room temperature or in the refrigerator for 8–12 minutes to take on flavor (do not exceed 20 minutes for texture). Reserve remaining marinade for plating.
Prepare olives and garnish
While the salmon marinates, thinly slice the pitted botija olives crosswise into delicate slivers. Toss the olive slices with a pinch (about 1/16 tsp) of sea salt and a few drops of the reserved marinade to soften and season them. Lightly toss microgreens with the remaining small amount of marinade (about 1/2 teaspoon) so they pick up savory flavor but remain bright. If using cucumber ribbons, pat them dry and season with a tiny pinch of salt.
Plate
Arrange the marinated salmon slices on a chilled serving plate in a single layer or slight overlap. Distribute the marinated botija olive slivers evenly over and around the salmon. Dot small spoonfuls (about 1/4 tsp each) of trout roe on top of several salmon slices to create pops of color and brine. Scatter microgreens delicately across the plate and place cucumber ribbons at one side if using. Spoon any remaining marinade (no more than 1/2 tbsp) sparingly over the salmon for gloss—avoid saturating the fish.
Finish and season
Sprinkle the plate with the fine sea salt (use sparingly — most salt comes from the soy), freshly ground black pepper, and toasted sesame seeds if desired. Add a final tiny squeeze of lemon if needed (about 1/8 teaspoon) to brighten. Serve immediately while chilled.
Timing and storage
Best served within 30 minutes of assembly. Any leftover raw salmon should be refrigerated and consumed within 24 hours; do not remarinade for extended periods as texture will change.