Salmon Crudo & Serrano Caper Sauce | Food My Muse

Food My Muse

Name: Salmon Crudo & Serrano Caper Sauce
Total time: 20 min
Yield: 1
Ingredients: McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; BrightFresh Micro Arugula; Kewpie · Japanese Style Mayonnaise (24 fl oz); Organic Cucumber; O Organics Canola Oil, Organic, Expeller Pressed; Signature Farms Lemon Juice; North Shore Living Dill; Chives; Primal Kitchen Mustard, Dijon, Organic; Kikkoman Soy Sauce, Gluten-Free; Del Monte Pineapple, Mango And Guava Juice; Serrano Pepper; O Organics Olives, Black, Ripe, Organic, Sliced; Colo-Pac Produce, Inc. Shallots Onions; Sushi Chef Hot Spam Musubi

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Salmon Crudo & Serrano Caper Sauce

Serves 1

a variation of this is my go to appetizer when hosting or when I’m in the mood for something fresh/light!

0 servings

What you need

pepper

salt

arugula

mayonnaise

cucumber

O Organics Canola Oil, Organic, Expeller Pressed

cup canola oil

lemon juice

tbsp baby dill

tbsp chive

tsp dijon mustard

tbsp soy sauce

Del Monte Pineapple, Mango And Guava Juice

tbsp juice

serrano pepper

O Organics Olives, Black, Ripe, Organic, Sliced

tbsp black olives

shallot

oz sushi rice

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Instructions

1. Chop the shallot, serranos and capers together, then using the back of your knife form a paste like I do in the video.
2. Add that to a bowl with the chives, dill, dijon, tamari, caper juice, lemon zest & juice and drizzle the olive oil as you mix.
3. Slice your sushi grade salmon. Cut your cucumber to be the same size as your salmon, get some thinly sliced ribbons.
4. Arrange the cucumber and salmon on a plate. Drizzle the sauce on top.
5. Add the japanese mayo on top to balance the acidity, micro arugula and touch of lung oil to taste.

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