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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

Best New Chef 2008: Tim Cushman
Tim Cushman
July 2008

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Credit: © Anna Williams

Recipe Summary

total:
20 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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