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Spicy ginger salmon

Spicy ginger salmon

Ingredients

Radish
cress for garnish
pickled ginger sushi
Saus.Guru Skull HOT Sauce Original
1side of salmon (belly flap)

Preparation

  1. Cut off the belly flap of the salmon and remove the skin from the underside.
  2. Slice into nice thin pieces and marinate for 2 hours in the fridge with Saus.Guru Skull HOT Sauce Original.
  3. Once the salmon is marinated, sear the belly pieces with a blowtorch and arrange on a plate.
  4. Finely chop the pickled ginger and sprinkle over the salmon pieces.
  5. Cut thin slices of radish and playfully arrange on the salmon.
  6. Garnish with a cress of your choice.