Salmon Crudo with Yuzu Soy and Spicy Mayo
Serves 2
15 mins prep
5 mins cook
30 mins Chill Time
50 mins total
Seriously though... my love for crudos never runs dry lol. Are you team crudos year round as well?
Crudo
Crispy Shallots
Yuzu Soy Sauce
Spicy Mayo
Cure the Salmon: 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. When done, rinse and dry well.
oz sushi-grade salmon
tbsp kosher salt
tbsp cane sugar
Chive Coat: Add chopped chives to a plate and firmly press all sides of the salmon into the chives. Refrigerate for 15 minutes.
cup chives
Prepare the Components:
• Crispy Shallots: Thinly slice the shallot and pat dry. Add to a cold pan and coat with oil. Turn on to medium heat and fry until golden.
• Yuzu Soy Sauce: In a bowl, mix light soy sauce, yuzu and mirin.
• Spicy Mayo: In a bowl, mix mayo, wasabi and agave.
large shallot
oil
tbsp light soy sauce
tbsp yuzu juice
tbsp mirin
tbsp Japanese mayo
tsp wasabi
tsp agave syrup
Assemble: Slice the salmon into about ½-inch pieces. On your serving plate add the yuzu soy sauce. Arrange the sliced salmon neatly on top of that. Place a dollop of spicy mayo and a serrano slice on top of each salmon. Sprinkle with the crispy shallots. And that is it!
serrano
