I derived this recipe from a Nobu West recipe calling for sushi grade, salmon, but I changed more than I followed in the recipe. I did love the flourish of fresh raw veg atop the salmon. Using a potato peeling, I sliced very thin strips of carrot, zucchini, yellow squash and cucumber. Then I soaked them in an ice bath for an hour until they were cold, crisp, and curly.
For the salmon, I seasoned and pan seared over high heat until slightly rare in the center (it continues to cook off heat).
The dressing pulled it all together… a modified salsa verde with more vinegar than I would usually use… garlic, jalapeño, cilantro, salt, oil, and cider vinegar.
It was fresh, flavorful, and delicious.