Salmon, Ponzu Sauce, and Serrano Chile

Ingredients

•                 1 lb sushi grade salmon filet

•                 2 serrano peppers, thinly sliced

•                 1⁄2cup fresh lime juice (or a combination) or 1⁄2 cup lemon juice (or a combination)

•                 2tablespoons rice vinegar

•                 1⁄3cup soy sauce

•                 2tablespoons mirin (sweet rice wine)

•                 2tablespoons light brown sugar

•                 1pinch red pepper

For Ponzu Sauce:

Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

Pat fresh salmon dry.  Put on baking sheet and freeze for 45 min or until mostly solid.  Remove salmon from freezer and put on working surface. Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin at 45 degree angle.  Arrange cut pieces of salmon on serving dish.  Top with prepared ponzu sauce and serrano peppers.  Serve immediately.