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.
1 cup thinly sliced shallots
1 cup canola oil
3 ounces wide or thin rice sticks (uncooked rice noodles)
2 tablespoons toasted sesame seeds, plus more for garnishing
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
2 teaspoons hot chili oil
1 three-ounce piece sashimi-grade (as in really fresh and really good) skinless salmon filet
1 small avocado
1 lime, cut into wedges
Kosher salt to taste
Soy sauce for serving
Chopped Thai basil, scallions, or cilantro, for garnish
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