Yuzu Ponzu Salmon Crudo
Serves 230 mins prep5 mins cook
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.
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What you need
Instructions
2 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. 0 Shallot Ponzu: Mix the shallot ponzu ingredients together in a small bowl. Let the mixture sit so the shallots soften and the flavors combine. 4 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. 6 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.View original recipe