Salmon Crudo
Equipment
- 1 A sharp fillet or sashimi knife
- 1 A clean, non-slip cutting board
- 1 Tweezers or fish bone pliers
- 1 Paper towels or clean cloths
Ingredients
Main Ingredients
- 8 oz sashimi-grade salmon skinless and boneless
- 1 small orange segmented or zested
- 1 small lemon zested and juiced (for brightness)
- 1 –2 tbsp extra virgin olive oil high quality
- 1 tsp flaky sea salt like Maldon or fleur de sel
- ½ tsp pink or black peppercorns freshly cracked
Garnishes (Optional but Recommended)
- Microgreens e.g., arugula, radish, or pea shoots
- Edible flowers like violas, nasturtiums, or pansies
- Shaved fennel or cucumber for a refreshing crunch
- Chili oil or thinly sliced red chili for a spicy twist
- Chives or finely sliced scallions for an herbal pop
Pro Tip:
- Always use ultra-fresh sushi-grade salmon from a trusted fishmonger. Look for vibrant color, clean smell, and firm texture.
Instructions
Step 1: Choose and Chill Your Salmon
- Start with sashimi-grade salmon from a trusted source. Place it in the freezer for 10–15 minutes to firm it up—this makes slicing easier and cleaner.
Step 2: Slice the Salmon Thinly
- Using a very sharp knife, slice the salmon against the grain into thin, even pieces. Aim for about 1/8-inch thick slices. Lay them gently on a clean plate or tray.
Step 3: Arrange on a Plate
- Neatly fan out or slightly overlap the salmon slices on a chilled plate. Create a circular or spiral pattern for a restaurant-style presentation.
Step 4: Season the Salmon
- Drizzle the salmon with extra virgin olive oil, then sprinkle on flaky sea salt and freshly cracked pepper. Add a few drops of lemon juice or a splash of citrus vinaigrette.
Step 5: Add Fresh Garnishes
- Top with microgreens, shaved fennel, or thinly sliced chili. For a gourmet finish, add citrus zest and edible flowers for color and flavor.
Step 6: Serve Immediately
- Serve your salmon crudo immediately while cold and fresh. Pair with chilled white wine, a crisp rosé, or sparkling water with citrus.