This is the last of the salmon sashimi we defrosted for hanami. I served it with small baby arugula, tomato, and red onion salad.
Just for variation, I made one portion as “Tataki”.
I seasoned the small block of salmon with Kosher salt and freshly ground black pepper and using a kitchen torch, I seared one side and sliced. This treatment works well with oily fish in general and added nice flavor and texture. This was quite good and finally we finished the frozen salmon sashimi.