Aburi Salmon on Celadon
A lightly torched salmon plate with creamy dots. Ready in minutes and elegant enough for guests.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Medium
Photo: Jonathan Borba / Pexels
Treat this plate as a showcase for the best seafood you can find. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. A kitchen torch gives aburi-style char in seconds; hold it a few inches away and keep it moving. Double the recipe for a crowd; the method scales easily.
Method
Clear a cutting board, wipe a long sharp knife clean and set a damp towel nearby for wiping the blade between slices.
Torch the surface of the fish until lightly charred at the edges, keeping the flame moving.
Cut the salmon hira-zukuri style: rectangular slices about 1/4 inch thick, each made in a single smooth stroke.
Build the platter from back to front, placing taller garnishes behind and slices leaning against them.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Slice with the full length of the blade in one pulling motion; sawing tears the flesh.
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