Begin with making the kombu ponzu dressing. Combine the ponzu sauce and shio kombu in a bowl. While whisking with a balloon whisk, sprinkle in the Thick N Cold until slightly thickened (not watery).
Use a mandoline to slice the pear lengthways into 2mm-thick slices. Use a 3cm round cutter to cut out discs from the slices.
Cut the salmon into 5mm-thick
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