Garlic Seared Poseidon Recipe

Prepare Salmon

Pat the salmon fillet dry with paper towels. Trim any thin edges so it cooks evenly. Season both sides lightly with kosher salt and pepper.

Marinate

In a small bowl combine minced garlic, soy sauce, sesame oil, mirin, and black pepper. Place salmon in a shallow dish or zip-top bag and pour the marinade over it. Marinate at room temperature for 10–15 minutes (or up to 30 minutes refrigerated). Do not over-marinate to avoid 'cooking' the fish from the soy.

Sear Salmon

Heat a heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add neutral oil and swirl to coat. Remove salmon from marinade and let excess drip off. Sear salmon 1.5–2 minutes per side for a medium-rare center (adjust time to desired doneness). You want a golden-brown, slightly crispy exterior. If the fillet is thick and you prefer it fully cooked, finish in a preheated 375°F (190°C) oven for 4–6 minutes. Let salmon rest 3 minutes, then flake or slice into bite-sized pieces.

Make Regular Mayo

In a small bowl, measure 1 cup mayonnaise. Add 1 tsp lime juice (or rice vinegar) and 1 tsp toasted sesame seeds; stir to combine. This will be used as the mild mayo component.

Make Spicy Mayo

In a separate bowl combine 1 cup mayonnaise (or use 1/2 cup mayo + 1/2 cup reserved mayo from the previous step if you want both sauces) with 2 tbsp sriracha and 1 tsp gochujang (optional). Taste and adjust heat: add more sriracha for spice or more mayo to mellow. Refrigerate until assembly.

Prepare Avocado

Halve, pit, and peel the avocado. Slice into 1/4-inch slices or dice, then toss lightly with a few drops of lemon or lime to prevent browning and add brightness.

Prepare Cucumber

Thinly slice the cucumber into rounds or lengthwise matchsticks, depending on presentation. If you prefer, lightly salt the cucumber and let sit 5 minutes, then pat dry to remove excess water so it doesn't make the dish soggy.

Prepare Garnishes

Thinly slice scallions on the bias. Cut nori sheet into thin strips if using. Rinse and spin microgreens dry.

Plate the Base

Arrange cucumber slices or matchsticks as a bed on your serving plate. Fan avocado slices on top or alongside. Place flaked or sliced seared salmon over the avocado and cucumber bed.

Sauce & Toppings

Drizzle the mild mayo lightly over the salmon and avocado. Using a spoon or squeeze bottle, add the spicy mayo in a contrasting pattern (lines or dots). Spoon or gently mound tobikko on top of the salmon in one or two small clusters. Scatter sliced scallions, toasted sesame seeds, and nori strips over the dish. Finish with a small drizzle (about 1/2 tsp) of toasted sesame oil and a squeeze of lemon or lime to brighten.

Serve

Serve immediately while salmon is still warm and mayo sauces are chilled. Provide extra spicy mayo on the side if desired.