Yuzu Ponzu Salmon Crudo
Serves 2
30 mins prep
5 mins cook
35 mins total
This yuzu ponzu salmon crudo is thinly sliced and lightly cured, then finished with a bright citrus-soy dressing and crisp parsnips for contrast. Fresh herbs and lemon zest keep the flavors clean and balanced.
Salmon
Shallot Ponzu
For Topping
Quick Cure: Mix ½ tbsp cane sugar with the kosher salt. Coat the salmon evenly in the mixture and place on a baking sheet with a wire rack inside. Refrigerate for 20 to 30 minutes at most.
oz sushi-grade salmon
tbsp cane sugar
tbsp kosher salt
Shallot Ponzu: Mix the shallot ponzu ingredients together in a small bowl. Let the mixture sit so the shallots soften and the flavors combine.
very small shallot
tbsp soy sauce
tbsp mirin
tbsp rice vinegar
tbsp yuzu
tsp bonito flakes
tsp cane sugar
Parsnip: Clean your pasnips well. For younger, smaller parsnips that all they need. For older bigger ones, remove the tough outer skin by peeling them like you would a carrot and trim off the ends. Thinly mandolin the parsnips and then cut them into even matchsticks.
Preheat oil in a small pot to 350℉. Fry the parsnip until golden and crisp, about 2-3 minutes, then transfer to a paper towel to drain.
parsnip
Olive oil
Assemble: Rinse the cure off the salmon under cold water and pat the salmon completely dry. Slice the salmon about ⅛ inch thick. On a serving plate, spoon the shallot ponzu onto the bottom and arrange the salmon slices on top. Finish with lemon zest, chives, herbs de Provence, crispy parsnips, and a drizzle of olive oil.
chives
herbs de Provence
lemon
