fbpx
logo

Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.

Citrus-Ginger-Sesame Sauce

Eat Wisconsin Fish / Citrus-Ginger-Sesame Sauce

Perfect for salmon sashimi!

  • 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 pound sushi-grade salmon, 1/8-inch-thick, cut into 2-inch squares (about 12 pieces)
  • 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

 

Sauce:

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

 

Fish:

  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.

 

Tim Cushman’s recipe on the Food and Wine website