For the Crispy Shallots
- Line a rimmed baking sheet with paper towels and set a fine-mesh strainer over a heatproof bowl.
- Combine shallots and oil in a saucepan over medium heat and cook, stirring constantly, for about 10-15 minutes, until shallots turn golden brown.
- Pour shallots into prepared strainer set over bowl to drain (save oil for another use). Then transfer to paper towels. Season with salt and let cool.
For the Salmon
- Using a very sharp knife, thinly slice salmon against the grain and arrange on a plate. Pour teriyaki over the salmon. Sprinkle with crispy shallots, chives, and edible flowers; serve immediately.
Recipe created in partnership with @danielagerson.