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Salmon Sashimi with a twist (inspired by Nobu)
Cut the fish fillet into paper-thin slices. Arrange on a flat platter.
Scatter some of the minced garlic and some of the ginger and shallots over the fish
Sprinkle with the sesame seeds.
Sprinkle on the soy sauce and yuzu juice.
Combine the olive oil and sesame oil in a small saucepan. Set over moderately high heat and bring almost to a boil (the surface will go shimmery). Remove from the heat and immediately pour over the fish. The hot oil will sear the fish as you pour it on.
Serve at once.
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