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.
