ingredients
Pickled Shallots
Ponzu Vinaigrette
Cucumber
Salmon
directions
In a large pot combine vinegar, ginger, cloves, mustard seeds, salt, peppercorns and orange peel.
On a medium heat bring up to just a boil. Remove from heat and allow to cool.
Allow to steep overnight and then pass through a fine mesh strainer, reserving the liquid.
Thinly slice shallots on a mandolin.
Place in a bowl and cover with pickling vinegar.
Place in fridge overnight to pickle.
Whisk all ingredients together.
Cut cucumber thinly on a mandolin.
Place cucumber in a colander and toss with salt.
Place a bowl on top. Inside the bowl add a couple of cans etc. to weigh bowl down.
This will help to extract moisture from cucumbers.
Leave at room temp for at least 1 hour.
In a separate bowl, mix together rice vinegar and mirin.
When cucumbers are ready remove from colander and place in a bowl.
Toss with vinegar/mirin and allow to sit overnight in fridge.
Cut salmon in half lengthwise and then cut each half into 1 inch slices.
Place a few slices on each plate and with a blow torch lightly cook.
Place a small amount of pickled shallots and cucumbers on top and finish with a little ponzu vinaigrette.
Serve immediately.