Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce
Serves 2
15 mins prep
10 mins cook
20 mins Additional Time
45 mins total
This sweet ponzu salmon crudo appetizer pairs buttery, lightly cured salmon with sweet and savory ponzu sauce. Finished with a creamy jalapeño drizzle, crispy fried carrots and micro greens.
Jalapeño Sauce
Sweet Ponzu
Salmon Crudo
Toppings
Jalapeño Sauce
Preheat your broil on high. Cut off the jalapeño stem and cut it in half. Gently smash your garlic clove and leave the peel on. Place them on a baking sheet and drizzle a little olive oil on top. Place them on the top rack for 5 minutes. Turn the heat off and leave the tray inside the oven for 15 minutes. Remove and let cool. Peel the garlic.
large jalapeño
large garlic clove
drizzle olive oil
Add to a blender the garlic, roasted jalapeño, white miso, Japanese mayo, cilantro, agave syrup, scallions, lemon juice, and water and blend until smooth. Add more water as needed to reach desired consistency. Adjust salt to taste.
tbsp white miso
cup Japanese mayo
bunch cilantro
tsp agave syrup or honey
scallions
tbsp lemon juice
tbsp water
Sweet Ponzu
Mix the soy sauce, mirin, rice vinegar, yuzu, bonito flakes, and cane sugar. Let sit.
tbsp soy sauce or tamari
tbsp mirin
tbsp rice vinegar
tbsp yuzu
pinch bonito flakes
tsp cane sugar
salt
Salmon Crudo
Cure the Salmon: Mix the salt and sugar. Coat the salmon in the mixture. Refrigerate for 20 minutes. Rinse the salmon thoroughly and pat dry. Slice the salmon.
tbsp salt
tbsp sugar
oz sushi-grade salmon
Crispy Carrots: Peel the carrots, the slice very thin on a mandolin and then cut into matchsticks. Heat oil in a small pan and fry until golden. Remove with a spider ladle and let rest on a paper towel.
large carrot
oil
Assemble: Pour the sweet ponzu onto a plate. Arrange the sliced cured salmon over the sauce. Drizzle with the jalapeño sauce and top with the slices, micro cilantro, and the fried carrots.
jalapeno slices
micro cilantro
