Raw salmon is incredibly popular these days. Besides enjoying it with sushi or dipping it in soy sauce, this salmon crudo recipe is another way to relish the deliciousness of this superfood. Simple to prepare yet incredibly delicious.
About This Salmon Crudo Recipe
Salmon is a relatively new addition to Chinese cuisine, with its popularity growing in recent decades.
In this recipe, I incorporate a Chinese seafood dressing, using lemon juice to replace the usual Chinese dark vinegar, bringing a fruity freshness that pairs perfectly with salmon.
How to pick fresh salmon
The freshness of salmon is super important for this recipe. Not only for the taste but also to avoid any food safety issues. So, when picking out salmon keep an eye on these key indicators:
- Shiny skin: Fresh salmon has beautiful, glossy skin. If it looks dull or dry, it’s not the freshest catch.
- Colour: Wild salmon tends to be a deeper, rosy pink, while farmed salmon can be a lighter pink. But no matter the type, the flesh should be vibrant and have no greying or browning.
- Bouncing: Give the salmon a gentle poke with your finger. Fresh salmon should be firm and spring back immediately. If it feels soft and leaves an indentation, it’s past its prime.
- Smell: Fresh salmon has a mild, clean, ocean-like scent—no overwhelming fishy smells.
Ingredient notes for Salmon Crudo
- Salmon: Grab the freshest ones and slice thinly for speedy flavour infusion.
- Soy Sauce: Since soy sauce is used uncooked, it’s crucial to use the highest quality available. Japanese soy sauce is also a great option for this recipe.
Recipe Tips
- Food Safety: Keeping things clean is essential since you’re not cooking the dish. Make sure your cutting board, knife, and how you handle the food are all safe.
- Customize Your Sauce: As long as the saltiness is right, you can adjust the lemon juice, sugar, garlic, and coriander to suit your taste. Take a moment to taste the sauce before serving, ensuring it’s just how you like it.
- Serve Immediately: Salmon Crudo is best enjoyed immediately after assembly to preserve the fish’s delicate texture and fresh flavours.
Enjoy this delightful Salmon Crudo with Asian dressing as a refreshing appetizer or light meal.
Salmon Crudo – Asian Dressing
Experience fresh, vibrant flavours with this Salmon Crudo with Asian Dressing recipe! Made with basic Asian ingredients and it tastes amazing!
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Servings 2
Ingredients
- 300 g salmon (thinly sliced)
- 1 tablespoon garlic (finely chopped)
- 1/4 cup coriander (finely chopped)
- 1/2 lemon (thinly sliced)
Dresing
- 1.5 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon lemon juicy (more or less to your liking)
- 1 teaspoon sugar (more or less to your liking)
Instructions
- Getting the ingredients ready: Thinly slice the salmon, slice the lemon, and chop the garlic and coriander.
- Making the dressing: Combine soy sauce, lemon juice, sugar, and sesame oil. Taste and adjust until it's just right for you.
- Mixing: Mix the salmon and other ingredients with the dressing and serve right away.
Recipe Notes:
- Salmon:Â Grab the freshest ones and slice thinly for speedy flavour infusion.
- Soy Sauce: Since soy sauce is used uncooked, it’s crucial to use the highest quality available. Japanese soy sauce is also a great option for this recipe.
- Food Safety: Keeping things clean is essential since you’re not cooking the dish. Make sure your cutting board, knife, and how you handle the food are all safe.
- Customize Your Sauce: As long as the saltiness is right, you can adjust the lemon juice, sugar, garlic, and coriander to suit your taste. Take a moment to taste the sauce before serving, ensuring it’s just how you like it.
- Serve Immediately: Salmon Crudo is best enjoyed immediately after assembly to preserve the fish’s delicate texture and fresh flavours.
Nutrition Information:
Calories: 334kcalCarbohydrates: 12gProtein: 33gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 83mgSodium: 825mgPotassium: 944mgFiber: 5gSugar: 3gVitamin A: 66IUVitamin C: 18mgCalcium: 106mgIron: 3mg
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