Recipes
Photo by Emily Sterne Photography
Ingredients
4 2-ounce pieces salmon, center-cut
1 tablespoon Wanjashan wheat-free organic tamari
1 tablespoon julienned ginger
1 tablespoon chopped chives
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Directions
Pound the salmon between plastic wrap until 1/8-inch thick and plate on large heatproof plates. Keep chilled. Drizzle with tamari and season with salt and pepper. Garnish with ginger and chives. Meanwhile, heat the olive oil in a small saucepan until just smoking and, using a spoon, very carefully spoon hot olive oil over the salmon to "flash" it. Serve.
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