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Salad
4 servings
25 minutes
9 minutes
Chef Heidi Alison
1½ medium Hot House Cucumbers, julienned to ¼ inch thickness
3 packages daikon radish sprouts
2 tablespoons sesame seeds
1 pound salmon belly with white skin preferred
Kosher salt
Freshly ground black pepper
⅓ cup Ponzu sauce
¼ cup bonito flakes (thinly shaved approx. ⅛ inch thick)
Preheat the broiler.
Run the edge of a kitchen knife against the scales and wipe dry. Repeat several times. (This is a crucial step in that it removes moisture from the skin and ensures a crispy texture).
Cut the salmon into thin strips about ½ inches wide and ¼ inch deep. Cover the fillet wit plastic wrap and place in the refrigerator for another use. Salt and pepper the salmon skin strips and place in the broiler until the skin is crisp, crackly and dark brown—about 7 - 9 minutes depending upon the thickness.
Remove form the broiler and set aside.
Place the daikon radish sprouts, matchstick cucumber pieces in a large bowl. Add Ponzu and shaved bonito flakes and toss to dissolve the flakes and coat the greens.
Arrange the salmon skin pieces over the greens and top with sesame seeds.
Toss and serve immediately.
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