Capsaicin Free Salmon Sashimi with Ginger-Turmeric Dipping Sauce
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Learn more →Ingredients
4 servings
For the salmon
- 12 oz sushi-grade salmon fillet, skin removed
For the dipping sauce
- 3 tbsp tamari
- 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)
Can be omittedred pepper flakes
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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