One of the world's most sustainably farmed fish, Ora King salmon is the only salmon to be awarded a best choice for consumers rating by Seafood Watch. Farmed in New Zealand, Ora salmon is the result of decades of breeding and a desire to present an eco-friendly world class chef worthy fish. Ora is New Zealand's healthier version of Japanese Wagyu beef: rich, buttery, and full-bodied. Rich in Omega-3 fatty acids, this delicate, moderately firm, and flaky fish makes excellent sashimi. Add a bit of pistachio oil, some togarashi and lime, and you have a simple home version of Boston chef Michael Serpa's Select Oyster Bar classic.
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.