New-style Sashimi Salmon with Extra-virgin Olive Oil

• 4 (2-ounce) salmon fillets
• Fleur de sel, or regular sea salt
• Coarsely ground black pepper
• 2 tablespoons chopped chives
• 1/4 cup extra-virgin olive oil
• 1/2 tablespoon finely julienned fresh ginger

1. Wrap each piece of salmon loosely in plastic film.
2. Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness.
3. Unwrap the salmon and transfer each flattened fillet to a serving plate.
4. Season the fish lightly with salt and pepper and sprinkle with the chives.
5. In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes.
6. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over 1 portion of the fish.
7. The fish should sizzle when the oil hits it; if not, return the skillet to the stove, reheat the oil.
8. Spoon 1 tablespoon of the hot oil over each portion and serve at once.

salmon fillets, salt, ground black pepper, chives, extravirgin olive oil, ginger

Taken from www.foodnetwork.com/recipes/new-style-sashimi-salmon-with-extra-virgin-olive-oil-recipe.html (may not work)