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Ginger Butter Ponzu Salmon with Seed and Seaweed Crust

Norwegian salmon lends itself beautifully to this application with ponzu sauce and ginger. Recipe courtesy of Chef Kiki Aranita.

Cooking time40-50 min
Difficulty levelEasy



  • Skin salmon and clean up the fillets so that they resemble blocks of neta (sushi fish before slicing).
  • Mix equal parts of perilla seeds, sesame seeds and nori komi furikake in a mixing bowl.
  • Grate 2g of ginger into unsalted, room temperature butter and whip with salt.
  • Using a pastry brush, brush butter onto each side of salmon.
  • Press each block of salmon into the seed mixture.
  • Heat up olive oil and/or coconut oil in nonstick saute pan on high heat (400-450 degrees).
  • Sear each piece of salmon on both sides, for 1-2 minutes per side (depending on how much you want your salmon cooked).
  • If slicing the salmon into tataki, wait 5 minutes before slicing, or serve as a fillet for diner to cut into (this works better if salmon is preferred less rare and more medium).
  • Serve with fresh shiso leaf and ponzu sauce.