This cold plate is a noodly dream fired up with soy, spice, and salt, courtesy of my beloved fish sauce. Since the recipe basically makes itself (heck, you even microwave the crispy shallots), your job is to get the freshest piece of salmon possible (when recipes say “ask your fishmonger” these are the times they’re talking about). Though there are whole blogs devoted to properly slicing sashimi, just use a sharp knife and slice to your desired thickness. Then sit back, eat, and chill.
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