salmon with ponzu and cilantro oil

Cara Cara Ponzu

½ cup (130g) soy sauce

¼ cup (60g) mirin

¼ cup (60g) yuzu juice, or lemon juice

¼ cup (60g) or 1 cara cara orange juice + zest

1 4x6 (5g) piece of kombu

About ¼ cup (5g) bonito flakes

Combine all ingredients in a container and let it sit for at least 3 hours. Overnight is best. Strain before using.

Cilantro Ginger Green Oil

30g ginger, peeled and chopped

100g (1bunch) cilantro, blanched

200g olive oil

Be sure to squeeze out excess water in blanched cilantro.
In a blender, combine ginger, cilantro, and olive oil. Blend on high until cilantro is fully pureed, and oil starts to separate. It will look like a broken vinaigrette. About 2-4 minutes of blending on oil.
Strain through coffee filter.

For serving:

8 oz raw sushi grade salmon, sliced

Sliced shallots, placed in ice water to get crispy

Sliced serrano chile

Sliced cilantro root

Cara cara orange segments

Flake salt and fresh ground pepper