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Easy and Delicious Salmon Crudo

quick and easy salmon crudo

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This salmon crudo is quick, easy and delicious. A real show stopper of a dish but it's really very simple to put together

Ingredients

Scale

For the dressing:

  • ½  shallot, very finely chopped
  • 1 tbsp lime juice
  • 1 tbsp lemon juice 
  • 2 tbsp soy sauce 
  • 1 ½ tsp white miso paste 
  • 1 tbsp olive oil

For the salmon:

  • 250g sushi grade salmon

For the toppings:

  • ½ cucumber, thinly sliced
  • 1 avocado, very finely sliced
  • 100g sugar snap peas, sliced in half to reveal the peas in the middle
  • 2 radishes, very finely sliced

To garnish:

  • 8 slices of pickled jalapeños
  • Fresh coriander leaves
  • Lime zest

Instructions

  1. Add the shallot to a small bowl and pour over the lime and lemon juice. Whisk together and let it sit for a minute. 
  2. Add the soy sauce, miso paste and olive oil and whisk to combine.
  3. Carefully slice the salmon against the grain into thin slices (about ½ cm thick) - if it does not slice easily, cover and pop in the fridge for 15-20 minutes, then try again.
  4. Lay the salmon onto a flat serving plate. Add the cucumber, avocado, sugar snap peas, radishes, and fresh herbs. 
  5. Drizzle over the shallot dressing, making sure the salmon gets a good, even coating. 
  6. Garnish with pickled jalapeños, fresh coriander leaves and lime zest.
  7. Serve straight away.

Notes

  • You need to use a really sharp knife when slicing the salmon as they need to be relatively thin although I like mine to be the thickness of sashimi - so about 1cm but you can make it even thinner if you prefer.
  • Pop the salmon in the freezer for 15-20 minutes before slicing if it is proving tricky. Being very cold makes it easier to slice.
  • Always slice against the grain - at a right angle to the white lines throughout the fillet.
  • Check for bones before slicing and use tweezers to gently pull them out (be careful not to damage the fillet).
  • Remove any grey or brown parts as these don’t look as pretty and make it taste too ‘fishy’.
  • You must use sushi grade salmon and use it as soon as possible after buying or buy sliced sashimi from the supermarket or local store.
  • To store: Salmon crudo really is best eaten fresh, ideally on the day you buy the raw sushi-grade salmon. If you do have any left over, you can place in an airtight tupperware and keep in the fridge for up to 24 hours. The dressing keeps well in a tupperware for 2 days and is great in a salad or tossed through some rice noodles and vegetables.
  • Make ahead: You can make the dressing 2 days in advance. The vegetables can be sliced a few hours ahead (if you do much earlier, they risk drying out). The fish can be sliced up to 2 hours ahead of time but make sure you recover it and place back in the fridge. Remove from fridge 20-30 minutes before serving and then dress and garnish.
  • To freeze: No, the idea is that the salmon is raw in this recipe so freezing it doesn't make much sense. It's also important to use fresh, sushi-grade salmon for this recipe and freezing it messes with this.