Sage and Mint Oil, Hisbiscus Salt, Salmon Sashimi

I am used to eating sashimi with wasabi and soy sauce pairing. I want to try something different. The method of making the sage oil comes from Thomas Keller's French Laundry cook book. I infused the sage oil with mint and it gives it a rich deep, green colour. The mint replaces the wasabi and gives it a different form of ahi. The oil is prepared at least 24 hours ahead to get the maximum flavour. The hisbicus is an edible flower. Hibiscus salt is often used in middle eastern cooking. Here I use the dried Hisbiscus Roselle (aka Hibiscus sabdariffa) and pound them in a mortar with Himalayan rock salt.