New-style Sashimi Salmon with Extra-virgin Olive Oil

1. 1

   Wrap each piece of salmon loosely in plastic film.

2. 2

   Place on a work surface and using a meat pounder or mallet, pound the fish gently to about 1/8-inch thickness.

3. 3

   Unwrap the salmon and transfer each flattened fillet to a serving plate.

4. 4

   Season the fish lightly with salt and pepper and sprinkle with the chives.

5. 5

   In a small skillet over high heat, heat the olive oil until very hot, about 5 minutes.

6. 6

   Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over 1 portion of the fish.

7. 7

   The fish should sizzle when the oil hits it; if not, return the skillet to the stove, reheat the oil.

8. 8

   Spoon 1 tablespoon of the hot oil over each portion and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.