8-ouncewild salmon fillet, bones and skin removed (preferably sockeye salmon)
3Tbspfresh lime juice (from ~2 limes)
1Tbsphazelnut oil (or other light-flavored oil, such as almond oil)
1tsptoasted sesame oil
1small jalapeno pepper, minced (seeds and ribs removed if you don’t like things too spicy)
1-2Tbspminced shallot
1-2Tbspminced fresh ginger (see notes)
¼tspsea salt
Optional garnish: extra jalapeno or minced chives
Serving suggestion: thinly sliced kohlrabi or cucumber
Instructions
Using a very sharp fish knife, slice salmon into one-eighth inch slices. Cut each slice into small squares.
In a medium-sized bowl, mix all remaining ingredients.
Add salmon. Toss to coat.
If you like the texture of raw salmon, serve immediately. If not, let the fish marinate for 30 minutes or longer to allow the lime juice to “cook” the fish.
Recipe Notes
NOTE: If serving with kohlrabi, peel then slice into discs (I use this mandolin set on the thinnest setting).