Salmon Sashimi with Ponzu and Extra Virgin Olive Oil with herbs

For the Ponzu

• 1 tsp sugar
• 1 Tsp lime juice
• 1 Tsp rice vinegar
• 1 Tsp mirin
• 1 Tsp soya sauce
• 1 kombu leaf

Put all ingredients in a saucepan on low heat for 2-3 minutes. Strain into a pod and set aside for serving. Fillet the salmon and remove the skin. Season with salt & pepper.

Put soya sauce in one bowl and white & black sesame in another.

Dip the salmon through the soya & sesame seeds,

Put Castello del Barone extra virgin olive oil in a bowl and pluck leaves of fresh thyme, rosemary & oregano.

Let it infuse for about 20 minutes.

Cut the salmon into very thin slices, add the ponzu and finish with the infused EVOO.