Salmon Sashimi with Ginger and Hot Sesame Oil
- TOTAL TIME:
- SERVINGS: 4 first-course servings
Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
- 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
- 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.
Cushman's silky salmon sashimi can pair well with a substantial white or a crisp rosé. For a white, try a medium-bodied southern French blend; if rosé seems more appealing, look for one from the south of France as well.