Salmon Sashimi with Ginger Sauce

5 from 1 vote

Salmon Sashimi with Ginger Sauce

Salmon is topped with a bold ginger sauce with garlic, green onion, and citrus that is a bit sweet, savory and salty, cutting through the rich salmon flavor nicely. A drizzle of toasted sesame oil and sriracha and a sprinkling of green onions lift the final dish. This is basically a salmon tataki without the searing of the fish. To convert this into a true tataki, simply coat the salmon in toasted sesame seeds then sear in a hot pan briefly, making sure to leave the center as rare as possible. Then chill before slicing.

Course Main Course

Cuisine Asian, Japanese

Keyword asian, dairy-free, easy, egg-free, fast, japanese, main, nightshade-free, no-bake, no-cook, nut-free, salmon, seafood

Prep Time 15

Total Time 15

Servings

Calories 403kcal

Author Jenny Ross

Ingredients

2 green onions whites trimmed and greens reserved and sliced thin
1 inch piece ginger
1 clove garlic
3 tablespoons low sodium gluten-free soy sauce with a pinch of monk fruit to taste or coconut aminos (full sodium soy will be too salty - if this is all you have - dilute the 2 tablespoons of soy sauce with a tablespoon of water)
1 tablespoon yuzu juice or 1 teaspoon lime juice
1/2 pound sushi grade salmon sliced 1/8 inch thin, or as thick as you like
1 teaspoon toasted sesame oil
2 teaspoons sriracha optional, omit for nightshade-free

Optional Garnish

fried garlic
very thinly sliced fresh ginger

Get Recipe Ingredients

Instructions

Add the whites of the green onions, ginger, garlic, soy, and yuzu to a small blender and process until completely smooth. Set aside.
Lay salmon slices on a serving plate. Spoon over the ginger sauce. Finally, drizzle on the toasted sesame oil and sriracha. Sprinkle with green onions and serve.

Nutrition