15 Minute Salmon Crudo with Citrus Soy Dressing

salmon crudo with soy sauce, Jalapeño, shallot, lemon, sesame seeds and cilantro sprinkled on top

15 Minute Salmon Crudo with Citrus Soy Dressing

Easy and elegant salmon crudo that can be made in 15 minutes with a simple dressing, Jalapeño, shallot, lemon, sesame seeds and fresh herbs.

Course Appetizer, dinner, Main Dish

Cuisine Japanese

Diet Diabetic, Gluten Free, Low Calorie

Prep Time 15

Total Time 15

Servings servings

Calories 116kcal

Author Christy Gurin

Equipment

1 Sharp knife
1 Cutting board
1 Serving Plate
1 Zester or use small holes on a cheese grater

Ingredients

8 oz. sushi grade salmon

Crudo dressing

2 Tbsp. soy sauce or tamari use tamari to make gluten free
1 Tablespoon lemon juice
1 ½ teaspoons white miso paste
1 teaspoon yuzu juice

Crudo garnishes

1 small shallot thinly sliced
1 Tablespoon coarsely chopped cilantro
½ jalapeno pepper sliced in half lengthwiese, then thinly sliced with seeds removed
1 teaspoon lemon zest
1 teaspoon sesame seeds
2 teaspoons chili crisp oil
Flakey sea salt and fresh cracked black pepper optional, to taste

US Customary - Metric

Instructions

Prep all garnishes and set aside.
Whisk crudo dressing ingredients together in a small bowl. Set aside.
Gently slice salmon against the grain into thin slices. If it does not slice easily, place the salmon filet in the freezer for 15-20 minutes and then try slicing again.
Arrange salmon in a circular pattern on a serving plate.
Pour over salmon slices making sure the sauce gets evenly distributed. Sprinkle shallot, cilantro, jalapeno, lemon zest and sesame seeds on top of salmon. drizzle chili crisp oil evenly over salmon.
Season fresh cracked black pepper and sea salt flakes to taste if desired and serve immediately with chopsticks.

Notes

- Use a sharp knife for this one. Doesn't have to be a chef knife but you need that knife to be sharp as can be to make thin slices without smooshing the fish.
- Cut off any grayish brown parts on the fish. These fatty parts will make it taste fishier.
- Use tweezers to remove salmon bones. Pull gently so you don't damage the fish.
- Salmon not cutting easily? Place the salmon filet in the freezer for 15 to 20 minutes before slicing. Always slice against the grain, perpendicular to the white lines that run throughout the salmon.
- Use wild caught sushi grade salmon if possible, or the best quality you can get. In a dish like this you'll be able to taste the difference.
- Keep the fish in the refrigerator! Get it home quickly and leave salmon in the refrigerator while you prepare the rest of the ingredients.
- To prep ahead of time, the ingredients can be chopped and dressing can be made and stored in the refrigerator up to 24 hours in advance. You can slice the fish up to 2 hours before serving but will want to cover it and place it back in the refrigerator. Pull it out and top with dressing and garnishes right before serving.
- For safety reasons, leftovers should be discarded and not saved for later.

Serving Size: Makes 4 large appetizer size servings and nutrition facts are based on this amount. If served with other appetizers, will be enough for 6. Will serve 2 as a main dish if served with rice and a vegetable or other side dish.

Nutrition