• 1/4 cup dashi
  • 1/8 cup pomelo juice
  • 1/8 cup soy sauce
  • 6 oz sushi grade salmon (skin off, bone out, blood line out)
  • 3 Tbls hazelnut (toasted and chopped)
  • 1 ripe avocado
  • 1 Tbls fennel pollen
  • Corse sea salt and pepper
  • 2 Tbls extra virgin olive oil
  • 1 tsp chive infused oil
  • 1 lemon 

Method for Salmon

  • Slice salmon across into ½ inch thick slices. Drizzle 1 tsp of olive oil over fish. Season all sides with salt, pepper, and fennel pollen.
  • Preheat medium pan to medium heat with remaining olive oil. Sear each side of salmon for approximately 45 seconds.
  • Small dice avocado in a small mixing bowl. Add 1 tsp of olive oil and juice from lemon. Season with salt and pepper.
  • To plate, separate salmon and place on plate. Drizzle 2 Tbsp of pomelo ponzu over salmon. Top salmon with 1 Tbsp of avocado, 1 Tbsp of hazelnut. Drizzle with olive oil, and season with sea salt. Drizzle chive infused oil around salmon.

Method for Ponzu

  • In a small ball, mix dashi, pomelo juice, and soy sauce together.