This dish is light and healthy and is the perfect starter for a New Year’s Eve or for Valentine’s Day. The hot sesame oil lightly cooks the salmon and creating a lovely texture and fragrance.
Ingredients (serves 4):
1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
Twelve 3 mm thick slices of salmon, cut into 5 cm squares (400 gram). One 6 mm 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.