ASIAN SALMON SASHIMI AND TOASTED SESAME
When I eat out at sushi restaurants I prefer to have sashimi. I find that if you have a good fresh fish, adding a simple light sauce to it can make all the difference. One of my ultimate favourite sauces is the one here: an Asian Smoked Sesame Oil sauce... It's an amazing citrus-soy dressing.
1/4 cup of low sodium soy sauce
1 tsp of fresh lime juice
2 tsp of fresh tangerine juice
1/2 inch piece of fresh ginger (sliced paper thin into matchsticks)
10 fresh chives, chopped
2 tbsp of coconut oil
1 1/2 tsp of sesame oil
2 tbsp of cilantro leaves
1/2 tbsp of grilled sesame seeds
In a small bowl, mix 2 tablespoons of the soy sauce with the lime and tangerine juices, set aside.
Cut the salmon into sashimi-like pieces and place them in a medium bowl. Cover the salmon in the soy sauce making sure all the pieces are soaked and then drain. I don't recommend letting the salmon soak in the soy sauce.
Arrange the slices of salmon on a long plate and top with the ginger and chives.
In a small saucepan, heat the coconut oil with the sesame oil over moderately high heat. When the oil starts smoking remove it immediately and drizzle over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with the roasted sesame seeds and cilantro leaves and serve.