Ingredients:

Mayonnaise:

  • 1 cup good quality mayonnaise

  • 1 tablespoon Japanese soy sauce

  • 1 tablespoon seasoned rice wine vinegar

  • 1 teaspoon Misoyaki spice blend

  • Zest of one orange

Orange-infused olive oil:

  • 1/4 cup olive oil

  • Zest of one orange

Salmon:

  • 8 ounces sushi-grade sockeye salmon, diced

  • 1 teaspoon seasoned rice wine vinegar

  • 1 teaspoon Japanese soy sauce

  • 1 tablespoon orange-infused olive oil

  • 1 tablespoon snipped chives

  • 1 teaspoon Togarashier spice blend

  • Fleur de Sel, to taste

*Click on the spice(s) for more suggested uses

Directions:

  • In a small bowl, combine the mayonnaise, soy sauce, rice vinegar, Misoyaki spice blend and orange zest and set aside.

  • Mix ¼ cup best quality olive oil with orange zest and warm over low heat for 60 minutes,

  • Cut the salmon into ⅛ inch cubes and keep well chilled.

  • Mix the salmon with the rice vinegar, soy sauce, orange-infused oil, chives and Togarshier spice blend. Season to taste with Fleur de Sel.

  • Place a generous dollop of Misoyaki mayonnaise in the center of a serving plate and swirl it with the back of a spoon.

  • Top the mayonnaise with the seasoned salmon crudo.

  • Garnish with additional Togarashier spice blend, orange-infused olive oil and chives.

Yield: 4 servings