Ora King Salmon Crudo, Togarashi, Pistachio Oil & Lime

cuisine Japanese
difficulty Simple
season Year Round
serves 4


24 ounces Ora King Salmon 2 teaspoons togarashi Pistachio oil Lime, juice Wheels of lime, or edible flowers, optional garnish


  1. Slice the salmon across the grain into 1/4" thick by 3" long by 1" wide pieces. 
  2. In a small bowl, mix 1/2 cup pistachio oil with the lime juice. Divide out 3 tablespoons of the oil.
  3. Pour the oil mixture onto a plate and snugly arrange the salmon side by side.
  4. Sprinkle the togarashi down one side of the fish so that each piece of fish is seasoned.
  5. Finish by drizzling the remaining oil mixture over the fish. Serve immediately.

Kitchen Notes

If Ora King salmon is unavaiable, Faroe Islands salmon is a good choice .Faroe Islands believe in “quality through welfare” and have one of the strictest aquaculture operations in the world. This eliminates the unhealthy characteristics of most non-wild seafood, and ensures responsible care of the environment and healthy salmon habitat. In order to safely eat salmon raw, freeze for 30 minutes before using. An added benefit of freezing just before using, slicing salmon into uniform pieces is even easier.