Details
Serves: 3-4 as an appetizer
Method
Pat the Salmon dry, then neatly cut it into small 1/2 inch cubes. Place in a bowl.
Add the shallots, soy sauce, sesame oil and chili garlic sauce. Gently toss.
Garnish with green onion and sesame seeds and serve immediately.
About the Chef
Jen has trained at Kendall College in Chicago and is passionate about New Zealand seafood. She describes our King Salmon as having beautiful, delicate marbling and delivering an outstanding taste and textural experience.
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