Equipment needed:

• Sizzling plate
• Blender

Ingredients:

• 7 cloves garlic (sliced thinly parang garlic chips)
• 1/3 kilo salmon fillet (belly if ever, cut into bite sized pieces)
• HG Seaweed salt
• Pepper
• 1/2 lemon
• Some crispy seaweed as topping
• Fresh spring onion as topping
• Some vegetable oil

Smoked pepper cheese sauce:

• 1 red bell pepper (sinunog ang balat then scrape the burnt parts off)
• 4 tbsp butter
• 1/2 lemon
• 1 tbsp flour
• 1 cup fresh milk
• 1 cup grated cheddar cheese
• HG Seaweed salt
• Pepper

Procedure:

• 1. Make the cheese sauce: in a non stick pan, melt some butter and then add flour. Add milk then purée in the blender with some roasted bell pepper.
• 2. Bring the sauce back in the pan and then melt the cheese with it. Set aside.
• 3. In another pan, sauté garlic in vegetable oil over low-medium heat.
• 4. Add salmon and pan sear until opaque. Season.
• 5. Add a squeeze of lemon on both the salmon and the sauce.
• 6. Serve together in a sizzling plate. Garnish with fresh spring onions and julienned crispy nori.