Spicy Orange Salmon Crudo
Serves 4
20 mins prep
15 mins Curing Time
35 mins total
Think about how delicious Sesame Crusted Salmon is, and then raise your expectations! Instead of searing it, the salmon is lightly cured and then rolled in a nutty sesame coating, keeping that melt-in-your-mouth bite and adding that amazing crunch.
Crudo
Sesame Nori Mayo
Spicy Orange Sauce
Mix your salt and sugar. Place your salmon on a wire rack with a baking sheet underneath and sprinkle the salt/sugar mixture all over both sides of your salmon. Place the salmon on the cooling rack and put in the fridge for 15-30 minutes to cure.
In a small bowl, mix ½ tsp honey and ½ tsp tamari.
On a plate, mix both the black and toasted sesame seeds.
When the salmon is done curing, rinse and dry well. Brush the honey/tamari mixture on both sides of the salmon and coat well in the sesame seeds. Set aside to let rest while you make your sauces.
When you're done making the sauces, slice the salmon into about ½-inch pieces.
On your serving plate, with a mesh strainer, strain the Spicy Orange Sauce and arrange the sliced salmon neatly on top of that. Place a dollop of Sesame Nori Mayo on each salmon slice and alternate between the Serrano and Fresno slices, placing them on the mayo dollops. Sprinkle with chives and that is it!
Sesame Nori Mayo: In a mortar and pestle add the sesame seeds, nori, msg and sugar. Pestle it until a course paste. Mix in a bowl with mayo, sesame oil and miso.
Spicy Orange Sauce: In a bowl, mix together the orange zest and juice, salsa macha, rice vinegar, soy sauce, and agave syrup (you will be straining this later).
