This indulgent flamboyant recipe by Ming Tsai is sure to impress your guests.
Pound the salmon between plastic wrap until 1/8-inch thick and plate on large heatproof plates. Keep chilled.
Drizzle with tamari and season with salt and pepper. Garnish with ginger and chives.
Meanwhile, heat the olive oil in a small saucepan until just smoking and, using a spoon, very carefully spoon hot olive oil over the salmon to "flash" it.
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