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

Photos