Salmone (2pz/pcs) Recipe

Portion and season

Cut the salmon into two even pieces (about 100 g each) with skin removed if desired. Pat dry with paper towel. Lightly season both sides with kosher salt and freshly ground black pepper.

Sear

Heat a nonstick or stainless pan over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering. Place salmon pieces presentation-side down (skinless side) and sear 1.5–2 minutes without moving to get a golden surface. Flip and sear the other side 30–45 seconds for rare-medium center (adjust timing if you prefer more done). Remove salmon to a plate and tent loosely with foil.

Make teriyaki sauce

Combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Mix cornstarch with 1 tsp cold water to form a slurry. Add slurry in a slow stream to the simmering sauce while stirring. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat and keep warm. Taste and adjust: add a pinch more sugar for sweetness or a splash of soy for saltiness.

Brush or spoon 1 tablespoon of warm teriyaki glaze over each seared salmon piece just before plating so the glaze forms a shiny coating.

Prepare alginate lemon base

In a blender or bowl, combine strained lemon juice, water, sugar and sodium alginate. Blend thoroughly for 30–60 seconds until alginate is fully dispersed and there are no lumps. Let the mixture rest 10–15 minutes to remove air bubbles.

Make calcium bath

Dissolve 5 g calcium chloride in 1 liter of cold water in a medium bowl. Stir until fully dissolved to create the setting bath.

Using a syringe or small spoon, drip the lemon-alginate mixture dropwise into the calcium bath. Let the droplets set for 60–90 seconds to form thin-skinned spheres (caviar). Scoop the lemon pearls out with a slotted spoon and transfer to a bowl of clean water to rinse briefly, then to a bowl with a little lemon juice-water (diluted) until ready to use. Keep refrigerated and use within 2–3 hours.

Place one salmon piece on each warmed plate. Spoon any accumulated juices from resting salmon over the fish lightly.

Brush each fillet with a final thin layer of teriyaki glaze so it reads glossy. Scatter a teaspoon (or desired amount) of lemon caviar on top of each salmon piece to provide bursts of citrus.

Garnish with a few snips of fresh chives, a pinch of toasted sesame seeds, and a small cluster of microgreens beside each piece. Serve immediately.