Recipes Salmon Sashimi with Ginger and Hot Sesame Oil 5.0 (2,894) 4 Reviews Tim Cushman is an expert 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. By Tim Cushman Tim Cushman Instagram Chef Tim Cushman is the co-founder of Cushman Concepts, a hospitality group that includes the award-winning contemporary Japanese eatery o ya and modern American neighborhood restaurant bianca in Boston. A 2008 F&W Best New Chef, Cushman has been nominated multiple times for the James Beard Award, winning in 2012 for Best Chef: Northeast. Food & Wine's Editorial Guidelines Updated on August 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Total Time: 20 mins Yield: 4 1-course servings 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 sesame oil 1 1/2 teaspoons roasted sesame seeds 2 tablespoons cilantro leaves Directions 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. Suggested Pairing 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. Rate it Print