Salmon Sashimi With Ginger And Hot Sesame Oil

• 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 Asian sesame oil
• 1 1/2 teaspoons roasted sesame seeds
• 2 tablespoons cilantro leaves

1. 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.
2. 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.

soy sauce, lime juice, orange juice, salmon, ginger, chives, grapeseed oil, asian sesame oil, sesame seeds, cilantro

Taken from www.epicurious.com/recipes/member/views/salmon-sashimi-with-ginger-and-hot-sesame-oil-1278032 (may not work)