Salmon Crudo & Lemon Caper
Appetizer • Fish
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Ingredients
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Directions
- Salmon Crudo & Lemon Caper Sauce for my "Just a Bite" series ep.15! By now you know my love for crudos runs deep and it feels like I'll never run out of variations.
- Hosting tip: this is super easy for hosting, you can fry the shallots 8-10 hours ahead, just store in an air tight container over paper towel. The sauce can be made a few hours ahead too, just add the lemon at the very end! Wait for curing & slicing until serving time.
- Ingredients:
- * 8 oz sushi grade salmon.
- * 2 shallots (thinly sliced)
- * 2 tbsp kosher salt.
- * 1 tbsp sugar.
- * 3 tbsp capers + 2 tsp caper brine.
- * 1/4 cup chives.
- * 2-3 tbsp fresh dill.
- * 1 small lemon (zest & juice).
- * 1 tsp dijon mustard.
- * 1 tsp honey.
- * 1/4 cup + 1 tbsp olive oil + more for drizzling.
- * Salt and pepper to taste.
- * Japanese mayo.
- * Jalapeno slices.
- Directions:
- 1. Add the shallots to a pan and coat in olive oil. Fry until lightly golden.
- 2. Mix the sugar and salt. Coat the salmon in it and let cure for 15-30 min in the fridge.
- 3. Rinse and pat dry well.
- 4. Slice the salmon.
- 5. Forme a paste with the capers, mix it with the herbs, caper brine, honey, dijon, lemon and olive oil. Adjust for salt and pepper.
- 6. Arrange the cucumbers in a plate. Drizzle 1/2 of the sauce over it.
- 7. Arrange the salmon. Add the rest of the sauce, a dollop of mayo, the crispy shallots, a jalapeño slice and a drizzle of olive oil.
- #salmon #salmoncrudo #easyrecipes
