Using a kitchen torch, lightly sear the outside of the salmon fillet until it is just cooked on the exterior but remains raw on the inside. This should take about 30 seconds to 1 minute depending on the strength of your torch.

Slicing the Salmon

Once the salmon is torched, let it rest for a minute, then slice it thinly against the grain into sashimi pieces.

Making Ginger & Lemongrass Coulis

Blending the Ingredients

In a small saucepan, combine minced ginger, chopped lemongrass, and water. Bring to a gentle simmer and cook for about 10 minutes until the flavors meld.

Finishing the Coulis

Remove from heat and blend the mixture until smooth. Strain through a fine mesh sieve to remove solids. Return to the saucepan and stir in olive oil, salt, and lemon juice. Heat gently to combine, then set aside.

Preparing Steeped Truffle Ponzu

Mixing the Ponzu Sauce

In a bowl, combine soy sauce, yuzu juice, truffle oil, dashi stock, and mirin. Whisk until well combined. Let it sit for at least 15 minutes to allow the flavors to steep.

Making Chili Garlic Crunch

Infusing the Oil

In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and sauté until golden brown, being careful not to burn it.

Finishing the Crunch

Remove from heat and stir in chili flakes and salt. Let the mixture cool before transferring to a jar or container.

Plating

Assembling the Dish

On a serving plate, arrange the sliced salmon sashimi. Drizzle with ginger & lemongrass coulis and steeped truffle ponzu. Add spoonfuls of chili garlic crunch on top.

Garnishing

Finish with a sprinkle of masago and a handful of microgreens or edible flowers for a fresh touch.