King Salmon

Ingredients and method


  • Fresh salmon
  • Myoga buds (Japanese ginger)
  • Ginger and Cardamom Leaves oil
  • Pieces of ginger (from the above oil)
  • Soy sauce
  • Sesame seeds
  • Fresh young Myoga ginger (root)
  • Umeboshi (pickled Japanese plum)
  • Moai Caviar
  • Cardamom Leaves
  • Zorri Cress
  • Codium Blue


  • Arrange the salmon slices in a beautiful shape on the plate.
  • Sprinkle sesame seeds among the salmon on the plate.
  • Place the infused pieces of ginger on top of the salmon.
  • Position the ginger shoots and the julienned umeboshi in the center of the plate.
  • Decorate the plate with Moai Caviar, Codium Blue, and Zorri Cress.
  • Flavour with a drizzle the ginger and Cardamom Leaves oil and soy sauce.
  • Serve.

Recipe: Kelvin Lin

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