Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots | Food My Muse

Food My Muse

Name: Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Ingredients: Ginger Root; Dynasty Sesame Oil, Premium, Hot; Kikkoman Rice Vinegar; STAR Vinegar, Red Wine, Italian Kitchen; O Organics Syrup, Organic, Blue Agave; Oppy Organic Meyer Lemons; Serrano Pepper; Tia Lupita Salsa Macha, Chilis, Peanuts, Pepitas; Green Onions (Scallions), 1 bunch; Wan Ja Shan Soy Sauce; Carrot; Sushi Chef Hot Spam Musubi

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Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots

Serves 230 mins prep35 mins cook

Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots 🥕. One of my go to appetizers! So easy & delicious.

0 servings

What you need

tsp ginger root

tsp sesame oil

tbsp rice vinegar

tbsp rice wine vinegar

tbsp agave syrup

lemon

serrano pepper

Tia Lupita Salsa Macha, Chilis, Peanuts, Pepitas

tbsp tortilla chips

scallion

cup soy sauce

carrot

oz sushi rice

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Instructions

1. Fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil.
2. Mix the light part of the scallions with the tamari, mirin, rice vin, lemon juice, ginger, sesame oil, agave syrup, serranos and salsa macha/chili crisp. Let it sit for 15-20 min.
3. Save the green part of the scallion and chop into matchsticks and let them sit in ice water.
4. Strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest and scallions.

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