BHA & BHT Free Salmon Sashimi with Ginger-Turmeric Dipping Sauce

Total time35 min

Prep time20 min

Cook time0 min

BHA & BHT Free Salmon Sashimi with Ginger-Turmeric Dipping Sauce

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Ingredients

4 servings

For the salmon

12 oz sushi-grade salmon fillet, skin removed

For the dipping sauce

3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Kikkoman Gluten-Free Tamari Soy Sauce
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1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp toasted sesame oil
1 tsp honey
1 tbsp fresh lime juice

For serving

1 tsp sesame seeds
2 scallions, thinly sliced (green tops only)
¼ tsp red pepper flakes (optional)

Instructions

1
Pat the salmon fillet dry with paper towels. Wrap it tightly in plastic wrap and place it in the freezer for 15 minutes — this firms the flesh just enough to make clean, even slices.
2
While the salmon chills, whisk together the tamari, grated ginger, turmeric, sesame oil, honey, and lime juice in a small bowl until the turmeric is fully dissolved and the sauce is uniform in color. Taste and adjust lime juice if needed.

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