Ingredients

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

fish roe

for the chimichurri sauce

½ c flat leaf parsley

1 c cilantro

⅓ shallot, roughly chopped

3 cloves garlic

3 tbs lime juice

1 tsp salt

½ tsp red pepper flakes

½ c olive oil, hot

¼ c chinese cooking wine

for the umami sauce

2 tbsp black vinegar

1 tbsp chili oil

1 tbsp oyster sauce

½ tbsp sesame oil

Tools

torch

whisk

bowl

food processor

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

Step 2

Pour the umami sauce over the salmon, top with a bit of chimichurri sauce & masago (fish roe).

fish roe

for the umami sauce

for the chimichurri sauce

Step 3

for the umami sauce

Step 1

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

2 tbsp black vinegar

1 tbsp chili oil

1 tbsp oyster sauce

½ tbsp sesame oil

whisk

bowl

Step 2

for the chimichurri sauce

Step 1

Pulse herbs, shallot & garlic in a food processor until minced. Add red pepper flakes, cooking wine & lime juice — pulse 2-3 times. Season with salt. Transfer mixture to a heat-safe bowl. Pour hot oil over the mixture; mix until well-combined. Refrigerate overnight before eating for best results.