Delicious raw salmon recipe with flavors of herbs, lemon and orange, topped with pickled shallots. A fast and impressive appetizer for a large or small group.
250gSushi grade salmon filet(½ lb) I like to use sockeye salmon
1Shallot
2tablespoonRed wine vinegar
Crudo Dressing
1teaspoonEach: Lemon and orange zest
3tablespoonLemon juice
1tablespoonOrange juice
½cEach, parsley and chivesfinely chopped
2teaspoonSugar
½teaspoonSaltor to taste
1tablespoonOlive oil
Black pepper to taste
Instructions
Thinly slice shallot and place in a bowl with red wine vinegar and set aside to pickle slightly while you finish the recipe.
Next, mix all the crudo dressing ingredients together and set aside.
Lay salmon filet on a cutting board horizontally. Using a sharp knife, slice salmon off the skin, thinly across the grain. Continue slicing, laying each piece on your serving dish as you go.
Once the salmon is all sliced on the platter, drizzle with the crudo dressing, sprinkle with drained pickled shallots and season to taste with additional salt and pepper if desired.
Notes
For optimum flavor its important to use fresh squeezed citrus juice and make sure to zest the lemon and orange before you cut and squeeze juice.Note: Ensure salmon is trimmed and deboned. Using a sharp knife, trim any bruised or discolored bits off. If salmon has bones, pull them out in the same direction they are sitting in using needle nose pliers or tweezers.