RECIPES: Chef Nobu Shares His Favorites

March 5, 2010 — -- To read the "Nightline: Platelist" profile of Nobu, click HERE.

All recipes courtesy of Nobu.

Pan-Fried Salmon With Genmai Salsa

Serves 2

Ingredients:

For the salsa:

To make the Genmai Salsa, place all the ingredients in a bowl and mix well.

Preparation:

1. Take the skin off the salmon fillet, season the salmon with salt and pepper.

2. In a heated frying pan with some olive oil, pan fry the salmon skin with the outer side facing the heat. Place the salmon fillet on top of the skin while doing this to add weight and prevent it from curling. Once the skin stays flat move the salmon fillet and pan fry on its own. Flip the skin so it gets crispy on both sides and take out when done.

3. Move the salmon in the frying pan to the salamander and broil until medium rare.

4. Plate some Genmai Salsa, place the salmon fillet on top of the Genmai Salsa, then top the salmon with the Genmai Salsa again. Garnish with some micro cilantro on top, and prop the salmon skin against the salmon fillet.