Kasim Hardaway

Recipes

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Aburi Salmon with Jalapeno-Scallion Sauce

kasimjhardaway

Cook

10 min

Salmon lovers, this one is just for you. It’s my new obsession—aburi salmon. It marries a perfectly flame-torched broil with the creamy texture of raw salmon. For the ultimate indulgence drizzle with tare, my jalapeno-scallion sauce, recipes included below, & a bit of masago. This served over rice with avocado would be the first course of my last supper. Trust.

3 servings

US

original

metric

Picture for Aburi Salmon with Jalapeno-Scallion Sauce

3 servings

US

original

metric

Ingredients

12 oz sushi grade salmon, cut into 1/2 in slices

fish roe

for the tare sauce

2 tbsp soy sauce

2 tbsp mirin

½ tbsp sugar

for the jalapeno scallion sauce

1 c scallions, chopped (7 to 8 stalks)

2 tbsp garlic paste

1 tbsp jalapeño, de seeded + finely chopped

2 tbsp sesame oil

2 tbsp vegetable oil

1 tsp salt

Tools

torch

bowl

whisk

pot

heat resistant plate

Directions

Step 1

Place the salmon slices on a heat resistant plate. Using a torch, sear the surface of the salmon until it begins to lightly char.

12 oz sushi grade salmon, cut into 1/2 in slices

torch

heat resistant plate

Step 2

Pour the tare over the salmon, top with a bit of jalapeno-scallion sauce & masago (fish roe).

fish roe

for the tare sauce

for the jalapeno scallion sauce

Step 3

for the tare sauce

Step 1

Add the tare sauce ingredients to a bowl & mix until well combined.

2 tbsp soy sauce

½ tbsp sugar

2 tbsp mirin

bowl

whisk

Step 2

for the jalapeno-scallion sauce

Step 1

Combine the sesame & vegetable oil. Add to a pot & heat until very hot. Add all of the other ingredients to a bowl; pour oil over the mixture. Mix until well-combined. Refrigerate overnight before eating for the best results.