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A piece of seared salmon topped with a thin slice of radish and sprinkled with seeds, served on a bed of creamy white sauce on a dark ceramic plate.

Torched Salmon Toro

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Tender slices of salmon toro gently torch-seared and layered with creamy stracciatella, pickled daikon, and fresh tomato. An elegant bite bursting with creamy, smoky, tangy, and salty notes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Californian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz Salmon toro sliced into ¼ inch sashimi slices
  • 1 tablespoon stracciatella cheese per serving
  • 1 Tomato sliced razor thin
  • 2 tablespoon Pickled daikon radish
  • 1 teaspoon Everything bagel seasoning
  • Flaky sea salt

Equipment

  • Kitchen torch
  • Sharp Knife
  • Small heatproof bowl

Method
 

  1. Slice salmon into ¼ inch sashimi slices.
  2. Place 1 tablespoon stracciatella in a small heatproof bowl.
  3. Lay one piece of salmon on top of the stracciatella and season with a pinch of flaky sea salt.
  4. Using a kitchen torch, gently sear the salmon until it just starts to color.
  5. Top the salmon with a slice of tomato, then a piece of pickled daikon radish.
  6. Garnish with everything bagel seasoning and serve immediately.

Notes

Storage: this is meant to be built and torched one bite at a time right before serving, there's nothing here to make ahead or store. Keep the raw salmon toro well chilled until the moment you slice and sear it.

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