What to do when you’re conflicted between broiling and tartare: both. Especially in the case of some gorgeous salmon. I minced it and mixed in sesame oil, yuzu juice, scallions, soy sauce, and pink pepper, then cooked it inside a ring mold on pretty high heat to get a good sear on one side. I made crispy crackers with the skin, and served them all on brown rice and diced garden roots (carrot, rutabaga, daikon) simmered in goose stock and then tossed with miso at the end to thicken.
A delightful continuum from crunchy, hot salmonburger to cool, velvety tartare. I deglazed the pan with some white wine and dribbled it around for a little extra something. Next time it might be fun to make little meatballs with this, browning the outside and leaving the inside raw, and serving them in miso gravy for like a Swedish/Japanese kind of thing.