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New-Style Salmon Sashimi

This indulgent flamboyant recipe by Ming Tsai is sure to impress your guests.


  • 4 2-ounce pieces salmon, center-cut

  • 1 tablespoon Wanjashan wheat-free organic tamari

  • 1 tablespoon julienned ginger

  • 1 tablespoon chopped chives

  • 1/4 cup extra virgin olive oil

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    Pound the salmon between plastic wrap until 1/8-inch thick and plate on large heatproof plates. Keep chilled.

  • 2.

    Drizzle with tamari and season with salt and pepper. Garnish with ginger and chives.

  • 3.

    Meanwhile, heat the olive oil in a small saucepan until just smoking and, using a spoon, very carefully spoon hot olive oil over the salmon to "flash" it.

  • 4.


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