Grilled salmon with black garlic oil and nori shavings

Preparation

1. Nori seaweed comes in sheets, so we make 4 pieces of each sheet and put them directly in the glass. We program 5 seconds, speed 7. There should be pieces similar to those of dried oregano, but of course, you can do it to your liking, even make it powder. We remove with a spatula to a pot.

2. We put the garlic and oil in the glass and program 8 minutes, temperature 55º, spoon speed.

3. Time's up, we grind 5 seconds, speed 4. We see if the garlic has been cut into pieces and if we like them smaller, we crush a few more seconds. We can crush it as much as we want, taking into account the container where we are going to pour it so that the hole is not clogged with the pieces of oil.

4. We remove and store in a pot or oil can.

5. We put the grill over medium-low heat and cook the salmon. First for the part of the skin about 4-5 minutes and then we turn it over and cook 2-3 minutes. We check that it is ready. If it is still too pink inside (that is, it has not finished cooking inside, we leave it with the skin side on the grill with the fire off). This will finish cooking with residual heat without drying out.

6. We put the salmon on the plate, water with the black garlic oil.

7. Add a few pieces of fresh black garlic if not much of the oil has fallen, and add the nori seaweed shavings, the pepper and the flake salt.