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Salmon Belly with Golden Raisins and Tamari Dressing

By Pete Evans From Moveable Feast Season 3, Ep.8
Mike Yamin

Servings: 6 to 8 as a starter

If you can’t find shiso leaves, you can substitute large basil leaves. Furikaki is a Japenese seasoning that usually consists of dried and ground fish, seaweed, sesame seeds, sugar and salt. Look for it in specialty food shops and Asian markets.


  • 1/4 cup hijiki seaweed, pre-soaked for 30 minutes, rinsed, and strained
  • 3 Tbs. tamari
  • 2 Tbs. finely chopped golden raisins, preferably Sun-Maid
  • 2 Tbs. extra-virgin olive oil
  • 1/2 lemon, grated to yield 1/2 tsp. zest and squeezed to yield about 1-1/2 Tbs. juice; more juice for drizzling
  • 2 Tbs. finely sliced fresh chives; more for garnish
  • 2 tsp. finely grated fresh ginger
  • 8 oz. salmon belly, thinly sliced crosswise on the bias
  • Maldon salt
  • Shiso leaves, for serving
  • Furikaki, for garnish (optional)
  • Salmon roe, for garnish (optional)


  • In a medium bowl, combine the hiijki, tamari, raisins, oil, lemon zest and juice, chives, and ginger. Set aside.
  • Place the salmon pieces on a baking sheet. Season with salt, and using a kitchen torch, lightly char each piece for 5 seconds on one side only, being mindful not to overcook. Drizzle with lemon juice.
  • Line a serving platter with shiso leaves. Place one piece of salmon on each leaf, top with a teaspoon of dressing and garnish with chives, furikaki, salmon roe if using, and additional salt to taste. Serve immediately.


Recipe adapted from Moveable Feast with Fine Cooking.


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