Salmon Tartare
['1 8-ounce boneless salmon fillet, skinless', '1/4 cup finely diced, seeded cucumber', '1 tablespoon fresh lime juice', '1 1/2 teaspoons minced fresh chives', '1 1/2 teaspoons minced fresh cilantro', '1 1/2 teaspoons grapeseed or vegetable oil', '1 1/ teaspoons minced, seeded jalapeƱo', '1 1/2 teaspoons minced shallot', '3/4 teaspoon minced peeled fresh ginger', '1/4 teaspoon (scant) lime zest', '1/2 teaspoon Asian sesame oil', 'Kosher salt and freshly ground black pepper', 'Thick-cut potato or tortilla chips']
Place salmon on a plate; freeze until well chilled, about 20 minutes.
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
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