Salmon Sashimi with Verjus Ponzu
- 2 parts sugar
- 1 part kosher salt
- Cure salmon 1–2 hours, rinse, pat dry, chill.
- 1/4 cup soy sauce
- 1/4 cup Verjus
- Garnish: thin-sliced scallion & toasted sesame seeds
- Optional: thin jalapeño slices
Mix soy and verjus. Chill. Garnish with scallion, sesame, and optional jalapeño.
Slice cured salmon into 1/4-inch sashimi slices. Serve 4–6 oz per person.
Arrange on chilled plate. Spoon sauce lightly or serve on side. Garnish as listed.