Hamachi w/ Jalapeño & Truffle Ponzu

I have a bazillion random kitchen gadgets and tools, and one of them happens to be a Himalayan salt block that I received as a gift a couple years ago. While some may think they're a bit gimmicky, I love them and use them for different purposes. Example 1: You can heat them up over a grill or stove to use as a cooking surface (e.g. scallops, shrimp, eggs). Example 2: You can chill it and use it to serve cold appetizers (e.g. carpaccio).

Because the block is essentially made of salt, it adds a subtle layer of salt seasoning. Plus, its rose colored backdrop provides great food presentation.

Below is a recipe I always turn to when in need of a quick bite or appetizer to serve. You can substitute hamachi for salmon too!

Hamachi w/ Jalapeño & Truffle Ponzu

Prep Time: 15 min

Cook Time: 0 min

Servings: 2

Ingredients:

• 1/4 lb sushi-grade hamachi

• 2 tbsp ponzu sauce

• 1/2 tsp sesame oil

• 1/4 tsp truffle oil

• 1 jalapeño (sliced)

• Microgreens (for garnish)

• Pinch of sea salt

Directions:

• In a small bowl, mix together ponzu, sesame oil, and truffle oil.

• Thinly slice hamachi and lay on chilled salt black or any serving plate.

• Thinly slice jalapeño and place over each hamachi.

• Sprinkle over with microgreens and sea salt.

• Drizzle sauce mixture over hamachi and serve.