6 min
Prep
30 min
Cook
3
Serves
100 kcal
Calories
13g
Protein
3g
Carbs
4g
Fat
Ingredients
Other
6-8 oz sashimi-grade salmon fillet, chilled1 pieces
½ jalapeño, sliced into paper-thin rounds1 pieces
yuzu juice0.25 cup
low-sodium soy sauce (or tamari for gluten-free)2 tbsp
toasted sesame oil0.5 tsp
fresh cilantro sprigs0.25 cup
Optional Garnish: chili oil1 pieces
Method
01
Slice Salmon and Jalapeño: Using a very sharp knife, slice the chilled salmon fillet against the grain into approximately ¼-inch thick pieces and thinly slice the jalapeño.
02
Arrange on Plate: Layer the salmon pieces on a chilled serving plate.
03
Mix Sauce: In a small bowl, combine the yuzu juice and soy sauce.
04
Dress: Drizzle the sesame oil over the layered salmon, then spoon the sauce over the top to coat each piece.
05
Garnish & Serve: Top each piece of salmon with one jalapeño slice and a cilantro sprig. Serve immediately, adding a drizzle of chili oil if desired.