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Ingredients
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Salmon & Marinade
Quinoa
Toppings & Garnish
Method
Salmon & Marinade
Prepare the salmon
Pat the salmon fillet dry with paper towels. Trim any dark bloodline if desired and score the skin lightly in a couple of places so it won't buckle while cooking. Season both sides lightly with 1/4 tsp salt and the 1/8 tsp black pepper.
Make the marinade
In a shallow bowl combine 3 tbsp yuzu amarillo, 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, grated ginger, minced garlic and the thinly sliced red chile. Stir to combine.
Marinate
Place the salmon in the marinade, skin side down. Spoon the marinade over the top, cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid). Reserve any remaining marinade for brushing while cooking.
Sear the salmon
Heat a heavy skillet (preferably nonstick or cast iron) over medium-high heat. Add 1 tbsp neutral oil and heat until shimmering. Remove salmon from marinade, letting excess drip off (reserve marinade). Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Sear 3–5 minutes skin-side down until skin is crisp and releases easily from the pan. Flip and cook 1–2 minutes for medium-rare center, or 3–4 minutes for well done, brushing with reserved marinade during the last minute. Internal temperature target: 120–125°F for medium-rare, 130–140°F for medium. Rest 3–4 minutes before slicing.
Quinoa
Rinse 1 cup quinoa under cold water in a fine-mesh sieve to remove bitterness. In a small saucepan bring 2 cups water (or stock) and 1/2 tsp salt to a boil. Add quinoa, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1 tsp yuzu amarillo and 1 tsp olive oil to brighten and season. Keep warm.
Toppings & Assembly
Slice the rested salmon into portions or flake into large pieces depending on plating preference.
Divide the warm quinoa among 2–3 plates (depending on portion size). Place salmon on top of each quinoa bed.
Spoon 1 tbsp ikura over each salmon portion (total 3 tbsp distributed), scatter sliced scallions, microgreens and a light sprinkle of toasted sesame seeds over the dish.
If desired, squeeze a lime or yuzu wedge over the plate for extra brightness. Taste and adjust salt or soy if needed.