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Salmon Sashimi in Citrus-Ginger-Sesame Sauce

Eat Wisconsin Fish / Salmon Sashimi in Citrus-Ginger-Sesame Sauce



  • 1/4 pound sushi-grade salmon, 1/8-inch-thick, cut into 2-inch squares (about 12 pieces)
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce (or gluten-free tamari)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh orange juice
  • 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
  • 1 tablespoon snipped chives (or green onion if chives are unavailable)
  • 2 tablespoons grapeseed oil
  • 1 teaspoon Asian sesame oil
  • 1 1/2 teaspoons roasted sesame seeds
  • 2 tablespoons cilantro leaves



  • Mix together 2 tablespoons of soy sauce (or tamari) with the lime and orange juices.
  • In a small pan, heat the grapeseed and sesame oils for about 2 minutes.


  1. Toss the sushi-grade salmon with ¼ cup soy sauce. Arrange 3 pieces per plate.
  2. Top with ginger and chives.
  3. Drizzle the hot oil mixture on top of the salmon along with the citrus sauce.
  4. Garnish with toasted sesame seeds and cilantro.


Adapted from Chef Tim Cushman’s recipe on the Food and Wine website.