Sesame-Crusted Salmon Crudo with Tamari Sauce

7 Prepare the Sesame Coating: On a large plate, mix the black sesame seeds, toasted sesame seeds, and chopped chives until evenly combined.
1 Season the Salmon: In a small bowl, whisk together the honey and ½ tsp tamari. Brush the mixture evenly over both sides of the salmon.
2 Coat and Firm the Salmon: Press both sides of the salmon firmly into the sesame-chive mixture until well coated. Transfer to the freezer and chill for 15 minutes to firm for clean slicing.
3 Fry the Shallots: Pat the sliced shallots completely dry. Place them in a cold skillet and add enough oil to lightly coat. Turn the heat to medium and cook, stirring occasionally, until golden and crisp. Transfer to paper towels to drain.
4 Make the Sauce: In a small saucepan, combine the tamari, rice vinegar, and cane sugar. Bring to a gentle simmer and whisk frequently until the sauce lightly coats the back of a spoon, about 3-5 minutes. Transfer to a bowl and cool over an ice bath.
5 Slice and Assemble: Remove the salmon from the freezer and slice into 8 even pieces. Spoon the cooled sauce onto a serving plate and arrange the salmon over the sauce. Top each piece with fried shallots, a slice of serrano pepper and that is it!