Salmon Sashimi with Ginger and Hot Sesame Oil

1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice*
Twelve 1/8-inch-thick slices of sushi-grade raw salmon, cut into 2-inch squares ( 1/4 pound) (we used sushi-grade raw tuna, since we couldn't find salmon)
One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
4 tsp canola oil
1 tsp Asian sesame oil *
2 tablespoons cilantro leaves

With tuna:
Calories 95.7
Total Fat 6.0 g
Cholesterol 13.1 mg
Sodium 840.0 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.2 g
Protein 6.8 g

In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange 3 slices of salmon on each plate and top with the ginger and chives.

1.In a small saucepan, heat the canola oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with cilantro leaves and serve.

** This is AMAZING!! And so easy to make!!

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.