Torched Salmon Sashimi with Seared Mushrooms and Mixed Greens

~I am a bit of a pyromaniac.  Most anything that involves fire will catch my fancy.  I paid little attention as my best friend ordered an order of ‘seared salmon’.  But as soon as the sushi chef brought out the blowtorch, I was riveted.  I watched as the blue flames licked the surface of two succulent slices of salmon belly; the color instantly becoming a lighter hue with a slight char on the edges.  The aroma of salmon and flame permeated the air around the sushi bar.  The light touch of fire, had activated the top layer of fat so the salmon belly was an unctuous delight on my tongue.  I was completely hooked. As far as I am concerned, there is no better way to have salmon sashimi.  I know some people prefer wild salmon in cause of sustainable fishing and all.  However, for the purposes of sashimi, I prefer farmed salmon which has more fat.  Being a frequent Costco shopper, I like to pick up a slab of salmon and portion it out, then plastic wrap up each individual piece and store in a freezer bag for future use. 

Special Equipment:

blowtorch

Ingredients:

2- 6oz pieces of farmed Atlantic salmon

3 king trumpet mushrooms

½ bunch of hon shimeji mushrooms

1 scallion- shredded finely and set aside small amount for garnish

mixed greens

¼ tsp seasoned rice vinegar

1 tbsp ponzu soy sauce

1 tsp light soy sauce

½ tsp wasabi

½ tsp sugar (divided into 2 portions)

salt

1 tsp vegetable oil

Directions:

1. Lay salmon portion on chop block and run fingertips over surfaces to ensure there are no bones. If there are, carefully extract so the meat is not damaged. Tweezers work well.
2. Slice salmon on diagonal approximately 1/8” width. Lay pieces flat on its side, on a ceramic plate. Very lightly, sprinkle small pinch of salt on surface. Set aside.
3. Cut off the very bottom end of hon shimeji mushrooms. Discard end. In a small bowl, break apart mushrooms.
4. Cut king trumpet mushrooms into thirds lengthwise, then into thirds crosswise. Set aside in bowl with other mushrooms.
5. Warm pan on medium high heat. Spread oil evenly on surface. Add mushrooms and sprinkle about ¼ tsp of sugar. The sugar will help to caramelize and sear mushrooms. Pick up pan and flick wrist to toss mushrooms thoroughly. Add pinch of salt and toss more. Remove from heat and set aside into a medium bowl.
6. In a small bowl, combine remaining ¼ tsp sugar, both types of soy sauce, wasabi, and vinegar. Mix thoroughly until wasabi and sugar is dissolved.
7. Torch only surface of salmon. If edges are slightly singed, that is fine. Be careful not to actually cook the entire piece salmon. Once all pieces have been torched, set aside.
8. By now the mushrooms should have released some liquid. Add approximately ½ tsp of the mushroom liquid to dressing. Strain out remaining liquid from mushrooms and discard.
9. In a large bowl with mixed greens, add scallions and dressing sparingly. Mix gently and thoroughly.
10. Pick up generous handful of dressed salad and lightly shake off excess dressing. Mound portions onto plates. Divide mushrooms evenly and set on top of salad. Divide salmon evenly and lay pieces of salmon on top of salad. Garnish with scallions. Serve immediately.