Sesame-Crusted Salmon Crudo with Tamari Sauce
Serves 2
20 mins prep
10 mins cook
15 mins Chill
40 mins total
Thin slices of sushi-grade salmon are lightly brushed with honey and tamari, pressed into a black and toasted sesame crust with chives, and briefly chilled for clean slicing. The salmon is served over a tangy tamari, rice vinegar, and sugar reduction, then finished with crisp fried shallots and fresh serrano slices.
The Salmon
The Fried Shallots
The Sauce
Prepare the Sesame Coating: On a large plate, mix the black sesame seeds, toasted sesame seeds, and chopped chives until evenly combined.
Season the Salmon: In a small bowl, whisk together the honey and ½ tsp tamari. Brush the mixture evenly over both sides of the salmon.
Coat and Firm the Salmon: Press both sides of the salmon firmly into the sesame-chive mixture until well coated. Transfer to the freezer and chill for 15 minutes to firm for clean slicing.
Fry the Shallots: Pat the sliced shallots completely dry. Place them in a cold skillet and add enough oil to lightly coat. Turn the heat to medium and cook, stirring occasionally, until golden and crisp. Transfer to paper towels to drain.
Make the Sauce: In a small saucepan, combine the tamari, rice vinegar, and cane sugar. Bring to a gentle simmer and whisk frequently until the sauce lightly coats the back of a spoon, about 3-5 minutes. Transfer to a bowl and cool over an ice bath.
Slice and Assemble: Remove the salmon from the freezer and slice into 8 even pieces. Spoon the cooled sauce onto a serving plate and arrange the salmon over the sauce. Top each piece with fried shallots, a slice of serrano pepper and that is it!
