Salmon Crudo
Salmon Crudo. Our latest addiction this summer is salmon crudo. Our farmers market has the freshest salmon so it’s perfect for crudo or poke. We marinate it with chili powder and salt then plate it over thinly sliced cucumbers. Top it with a lemony scallion sauce and a chipotle mayo. The two sauces are the perfect combo of sweet and spicy. Finally finish it with crispy shallots, Serrano peppers, and scallions. Trust us just try it !!
My newest obsession…this salmon Crudo. I mean it tastes amazing, but can we also just talk about how pretty this is?! And the best part is…it's actually so easy. And easy and pretty means it’s perfect for serving to guests.
Looks and taste, this dish is all around the perfect summer plate. If you can get sushi grade salmon that is super fresh then I am telling you, PLEASE MAKE THIS DISH. The salmon is marinated in chili powder and salt and thinly sliced. Its plated over thinly sliced cucumbers topped with these two delicious sauces, crispy shallots, Serrano chiles, and scallions.
So let me just talk about these sauces because they are SO good. One is a lemony scallion sauce that’s super easy and blended in the food processor. The other is a chipotle mayo with honey. Together these sauces bring the perfect combination of sweet, spicy, tangy, and citrusy flavor to the salmon. Oh and the crispy shallots are pretty important too…definitely don’t skip those.
So i’ve made this twice in the past week and I will definitely be making it again. I really want to make it when we have guests down the shore because like I said it’s so pretty, vibrant, and colorful. And of course, it has to be delicious when guests are around. This salmon Crudo checks all the boxes !!
Ingredients
12 ounces sushi grade salmon
salt and pepper
1 tablespoon chili powder
1 bunch scallions
juice of 1/2 lemon
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/4 cup + 1 tablespoon olive oil; divided
1/4 cup Japanese mayo
1 - 2 tablespoons chipotle adobo
1 teaspoon honey
1 shallot; thinly sliced
1 cucumber; thinly sliced
1 serrano chile; thinly sliced
Directions
Coat the salmon in the salt and chili powder. Let marinate in the fridge for at least 30 minutes - 1 hour. Slice and set aside.
In the bowl of a food processor, add the scallions, lemon juice, soy sauce, rice vinegar, sesame oil, and 1/4 cup of olive oil. Process until smooth.
In a small bowl, add the Japanese mayo, chipotle adobo, and honey. Stir to combine.
In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the shallots and fry for 2 - 3 minutes or until golden brown.
Assemble the Crudo. On a serving plate arrange the cucumbers and top with the salmon. Drizzle with the scallion sauce and chipotle mayo. Garnish with the crispy shallots, Serrano Chile, and additional scallions. Sprinkle with black pepper and serve.
