Description
A refined appetizer of raw, thinly sliced sushi-grade salmon dressed in citrus-soy sauce and nutty browned butter—fresh, zesty, and elegant.
Ingredients
¾ lb sushi-grade salmon, skin removed
½ large orange or 2 mandarin oranges, zested and juiced
1 lime, zested and juiced
2 Tbsp soy sauce
1 tsp granulated sugar
2 tsp freshly grated ginger
2 Tbsp toasted sesame seeds, divided
2 Tbsp finely sliced scallions, divided
2 Tbsp unsalted butter
Salt, to taste
Instructions
- Freeze the salmon for 10–15 minutes to firm for easier slicing.
- In a bowl, combine orange and lime zest and juice, soy sauce, sugar, grated ginger, half the sesame seeds, and half the scallions. Stir and set aside.
- Slice chilled salmon into ⅛–¼″ pieces at an angle. Arrange on a plate and chill covered for up to 30 minutes.
- In a saucepan over medium-low heat, brown the butter for about 2 minutes until golden and nutty. Remove and let cool to lukewarm.
- Whisk the cooled butter into the citrus-soy mixture. Adjust salt to taste.
- Drizzle sauce over salmon. Sprinkle with remaining sesame seeds and scallions. Serve immediately.
Notes
- Use sushi-grade salmon from a trusted source.
- Whisk browned butter in only once cooled to prevent congealing.
- Serve immediately to preserve texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1/3 recipe
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 55mg
