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.

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