Salmon Sashimi the South American Way with Nikkei Leche de Tigre & Jalapeño Salsa

In this recipe, fine slices of sashimi salmon are seasoned with a zingy Nikkei leche de tigre and coriander oil. If you have not made coriander oil before I urge you to have a go – this fantastic condiment is easy to make and will add a bright green colour and a refreshing herby flavour to this and many other dishes. The jalapeño salsa, here, adds texture, making this a superbly light one-course meal – perhaps just accompanied by a glass of wine.