Ingredients
Salmon Crudo
- 11 ounces sushi-grade salmon
- 1 shallot, thinly sliced
- ½ lime, juiced
- Flaky salt, to taste
- Freshly grated black pepper, to taste
- 2 tbsp chopped cilantro leaves
Soy Sesame Dressing
- 1 small garlic clove, minced
- 1 tsp grated ginger
- 4 tbsp olive oil
- 1 tbsp toasted sesame oil
- 3 tbsp low sodium soy sauce
- 1 tbsp mirin
- ½ tbsp sriracha (more to taste)
Instructions
- Prepare the soy-sesame dressing: In a small bowl, whisk together minced garlic, grated ginger, olive oil, toasted sesame oil, low sodium soy sauce, mirin, and sriracha until well combined. Set aside to allow the flavors to meld.
- Arrange the salmon: Thinly slice the sushi-grade salmon and neatly place the slices on a serving plate. Evenly distribute the thinly sliced shallots over the salmon.
- Dress the salmon: Drizzle the prepared soy-sesame dressing over the arranged salmon and shallots. Squeeze fresh lime juice on top to add brightness and acidity.
- Season and garnish: Sprinkle flaky salt and freshly grated black pepper to taste, then finish with chopped cilantro leaves for a fresh herbal note.
- Serve immediately: This dish is best enjoyed fresh, so serve immediately to appreciate the delicate textures and vibrant flavors.
Notes
- Use sushi-grade salmon to ensure freshness and safety when consuming raw fish.
- If you prefer less heat, adjust the amount of sriracha in the dressing accordingly.
- The dish can be served as an appetizer or a light main course paired with steamed rice or crusty bread.
- Flaky salt adds a nice texture contrast; if unavailable, use coarse sea salt as an alternative.
- For an extra garnish, consider adding thin cucumber ribbons or radish slices for crunch.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Low Fat
