Salmon Crudo
This salmon crudo makes a refreshing first course for a warm weather meal, a no-cook, restaurant-quality appetizer! With a piece of fresh fish and a few fresh ingredients, you can have this showstopper on the table in record time.
Servings: 6 as an appetizer
Ingredients
- 1 pound sushi-grade salmon, skin removed
- 1 large lemon, zested and juiced (for the dressing)
- 1/4 cup castelvetrano olives, pitted and quartered
- 1 tablespoon capers, drained of any brine
- 1 teaspoon calabrian chili paste
- 2 tablespoon extra virgin olive oil, for drizzling
- Flaky sea salt
- Fresh parsley leaves
- Grape or cherry tomatoes, sliced into thin rounds
Tomato-Lemon Dressing:
- 1 medium tomato (about 8 to 10 ounces)
- 2 tablespoons extra virgin olive oil, plus a little extra for drizzling
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
Instructions
- Get ready. Place the salmon on a large plate and pat dry with a paper towel. Loosely cover with plastic wrap to prevent it from drying out. Chill platter/serving plates and the salmon in the freezer while you assemble the dressing.
- Make the Tomato-Lemon Dressing. Slice off a small piece on the bottom of the beefsteak tomato. Using a box grater set over a shallow bowl, grate the tomato through the large holes of the grater. Strain the grated tomato through a fine mesh strainer into a medium bowl. Whisk in the olive oil, lemon juice and kosher salt. Set aside while you prepare the salmon.
- Prep the salmon. Using a very sharp knife, trim the salmon fillet of any edges that aren’t as thick as the main fillet. Cut fillet in half lengthwise, using the natural seam as a guide. Cut each half of salmon into slices 1/4-inch thick against the grain, running the knife under cold water if the slices start to stick. Place slices in the dressing bowl as you work. Gently toss sliced salmon in the dressing to make sure all slices are evenly coated.
- Plate the crudo. Remove platter/serving plates from the freezer and fan 6-8 slices of salmon across each plate. Top with lemon zest, olives, capers, and calabrian chili paste. Drizzle with extra virgin olive oil and garnish with a sprinkle of flaky salt, a scattering of parsley leaves and a few slices of grape tomato. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- How to Buy Fish for Crudo - This dish is consumed raw, so it’s important to use only the freshest fish. Purchase your salmon from a place that sells sushi-grade seafood, and talk to the person behind the counter before you buy! Tell them that you’re making a crudo with the fish, and listen to what they have to say. If the salmon isn’t perfectly fresh that day, swap it out for another firm, fatty fish that is. Try black bass, arctic char, scallops, or hamachi. If you’re nervous about removing the skin from your fillets at home, ask your fishmonger if they’ll do it for you.
Nutrition
Calories: 209.2kcal | Carbohydrates: 3.3g | Protein: 15.5g | Fat: 15.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 41.6mg | Sodium: 353.5mg | Potassium: 455.1mg | Fiber: 1g | Sugar: 1.2g | Vitamin A: 230.9IU | Vitamin C: 14.5mg | Calcium: 19.9mg | Iron: 0.9mg
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