Recipes Salmon Sashimi with Ginger and Hot Sesame Oil 5.0 (2,893) 3 Reviews 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. More Salmon Recipes By Tim Cushman Tim Cushman Why he won Because his wonderful, contemporary Japanese menu cleverly references his native New England. Born Millis, MA; 1953. Experience Trumps and 385 North, Los Angeles; corporate chef, Lettuce Entertain You, Chicago. Early food-science experiment Winning the fifth-grade science fair at his school with a presentation on maple syrup, which he’d tapped, boiled down and displayed in test tubes in different stages. How he got into cooking “I went to L.A. to work in the music business. I didn’t have a car, so I had to get a job that I could walk to. There was a small restaurant down the street called Courtney’s, and I started out as a prep cook there.” How he got to cook all over the world Working for Lettuce Entertain You. “I’d travel from Thailand to Mexico to Italy to Japan, doing research. Whenever they launched a new concept, I’d create the menu and open the restaurant. I’ve opened 60 restaurants around the world, from steak houses and sushi places to tapas joints and pizzerias.” 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