Torch seared salmon

[Brett-EDH]

It’s what you do when you have a small loin leftover.

Kosher salted for 10 mins.

Rinsed clear.

Seasoned rice vinegar for 4 mins.

Patted dry. Sliced across the grain. Onto aluminum foil. SEARED with a small torch.

Flavor is a 10/10.

 

[Brett-EDH]

Here’s a link learn more about this technique. My good friend who’s a sushi master chef taught me this.

Aburi Technique - How to Properly Torch Fish

Aburi is a common technique used in sushi preparation. Literally meaning “flame-seared” the technique involves using a torch to gently scorch the surface of the fish, transforming its flavor and texture.

chefepic.com