Oh, Boy! Have I got a luscious treat for you today. Now, before I get into it, I want you to keep an open mind. I did, and I’m soooooo happy about it. I read just a little tidbit about this recipe in Food and Wine magazine last week and I haven’t been able to stop thinking about it since then. So, I did what we do these days, I Googled-it. Of course, once I read the entire recipe (which was contributed by Chef Tim Cushman), I drove directly to the store for some lovely, red salmon.
I’m trying to find more creative ways to work seafood, especially salmon, into our diet here at our house. In addition to being high in omega-3 fatty acids, salmon in low in contaminants such as mercury. Salmon is low in calories while being nutritionally dense with lots of protein, phosphorus, potassium, selenium and vitamin D. As with anything, you can certainly take a supplement, but I always feel better about getting my nutrition from real food.
So, the reason I want you to keep an open mind is because my luscious recipe for you today is for Salmon Sashimi. It’s not raw! But, it’s not cooked by any traditional method, either. After slicing the salmon into super-thin squares, it’s soaked for the briefest moment in soy sauce and topped with tangy strips of fresh ginger and bits of chives. Then – the very best part! – it’s “cooked” by pouring smokin’ hot (literally) oil over the top. Once it’s dressed with a citrus-soy mixture and garnished with cilantro and sesame seeds it’s ready to be served. Luscious! That’s the best word I can come up with for the texture and flavor of this delicious salmon preparation. I just ate six pieces for lunch, but next time I think I’ll serve it with steamed jasmine rice and Spinach-Orange Salad for a very satisfying dinner. You MUST try this!
If you love this recipe, you might also enJOY:
- 1/4 cup plus 2 Tbsp. soy sauce
- 1 tsp. fresh lime juice
- 1 tsp. fresh orange juice
- Twelve, 1/8-inch thick slices of salmon cut into 2-inch pieces (1/4 pound)
- One, 1/4-inch piece of fresh ginger, cut into thin matchsticks
- 1 Tbsp. snipped chives
- 2 Tbsp. grapeseed oil
- 1 tsp. Asian sesame oil
- 1 1/2 tsp. toasted sesame seeds
- 2 Tbsp. cilantro leaves
- In a small bowl, mix 2 Tbsp. soy sauce with the lime and orange juices. Set aside.
- In a medium bowl, toss the salmon with the remaining 1/4 cup soy sauce and let it rest for one minute, then drain.
- Arrange 3 pieces of salmon on each plate and top with a few pieces of ginger and chives.
- In a small saucepan, heat the grapeseed oil with the sesame oil over moderately high heat until smoking, about 2-3 minutes. CAUTION: make sure there in no water in the oil or it will spatter and could burn you.
- Drizzle the hot oil over the salmon pieces.
- Finish by spooning the soy-citrus dressing on top and garnish with sesame seeds and cilantro.