Salmon Sashimi With Ginger And Hot Sesame Oil Recipe

Ingredients

1/4 cup plus 2 tablespoons low-sodium soy sauce

1 teaspoon fresh lime juice

1 teaspoon fresh orange juice

Twelve 1/8-inch-thick slices of salmon, cut into 2-inch squares ( 1/4 pound)

One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)

1 tablespoon snipped chives

2 tablespoons grapeseed oil

1 teaspoon Asian sesame oil

1 1/2 teaspoons roasted sesame seeds

2 tablespoons cilantro leaves

Preparation

In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange 3 slices of salmon on each plate and top with the ginger and chives. In a small saucepan, heat the grapeseed oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with the roasted sesame seeds and cilantro leaves and serve.