1/4 pound sashimi-grade sockeye salmon (or any other sashimi-grade salmon)
1 fresh peach, ripe
1 bunch curly or Tuscan kale
1/4 cup salmon roe
2 to 3 tablespoons ponzu (to taste)
Olive Oil
Maldon salt or sea salt
Defrost sashimi (if frozen) in the refrigerator. Ideally, you’d want it still slightly frozen for ease of slicing. Slice salmon in 1/6 inch segments using a very sharp knife.
TO FRY KALE: Wash and dry kale and cut into approximately 3-inch segments, removing the rib. Heat about an inch of neutral oil to about 350F in a skillet. Once at temperature, drop in kale segments. Mix around. It will take approximately 30 seconds to 1 minute. Remove and salt. Let cool. Can be made a few hours in advance.
Get creative with your plating, adding salmon, kale, peaches, salmon roe, then drizzle with ponzu, olive oil and salt. Serve immediately while fish is cold.