Seared Salmon with Mayonnaise, Made at Camp

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Dish Symphony No.2 Equipment A blow torch

Ingredients Sashimi-grade salmon fillet: as much as you like Vegetables of your choice: as needed Salt: as needed Dish: as needed Soy sauce: as needed Mayonnaise The vegetables go underneath the seared salmon. Anything that suits salmon is fine. At home, onion is the one we would choose first, but carrying a mandoline to a campsite and soaking the slices in water is a chore, so out there we tend to use these instead. Kaiware daikon (radish sprouts) Toumyou (pea shoots) Baby leaf salad

Preparation

• Rub a little salt lightly over the surface of the sashimi-grade salmon fillet.
  

Method

1. Lay the sashimi-grade salmon fillet in a skillet (or a frying pan) and sear it all over with the blow torch.
   
2. Move the seared salmon onto a board and cut it into slices about 1 cm thick.
   (The seared surface tends to break up as you cut. Do not worry about it.)
3. Lay the vegetables across a plate so that they cover it, and set the seared salmon on top.
4. Pour as much mayonnaise as you like over the whole thing, then take the blow torch to it again, aiming to scorch the mayonnaise.
5. Shake over the Dish blend of your choice, trickle soy sauce over the whole plate, and it is ready.