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.