Sesame leaves are also known as Perilla, Shiso, and Beafsteak plant. They are green with a tinge of purple (purple is a shade of green), and have ridged edges. Their flavor is quite like mint, but with slight nutty undertones. You can toss them into salads or add to stir-fries. We like to eat them like little dolmas (stuffed)- by stuffing different foods inside and rolling them up like a cigar. This recipe is with a fusion Asian Salmon Ceviche, but we also like rolling strawberries and cream up for a sweet treat as well.

For Salmon Ceviche Marinade:
1 8-ounce wild Alaskan salmon, skinned
Lemon and/or Lime juice to cover, about 3 fruits total
1 clove garlic, smashed
1 tablespoon miso
1 tablespoon olive oil or sesame oil – O Olive Oil Jalapeno Lime is perfect for this recipe

Mix together the lemon and lime juice, miso, and garlic in a non-reactive container.
Cube the salmon in small dice and add to the marinade. Let the salmon rest for 1-2 hours in the refrigerator.

To finish:
12-16 sesame leaves
2 tablespoons finely chopped scallion (white and pale green parts)
½ teaspoon finely minced Thai bird chile or chile Serrano
1 sprig of mint, finely chopped
Some cilantro leaves, finely chopped
1 tablespoon tahini
½ teaspoon sesame seeds

Place a dollop of the mixture on each leaf and wrap up, starting from narrow end. Secure by carefully pushing the pointy stem through the leaf.
Note: You can also spread a small amount of tahini on the leaf, then dollop with the salmon mixture, without mixing the tablespoon into the salmon ceviche preparation.

Makes 12-16 Sesame Cigars