Salmon crudo is a salmon dish that is thinly sliced and served raw, similar to sushi or sashimi. It is usually dressed with a combination of citrus and/or vinegar, olive oil and other seasonings.
Can you eat Wild caught salmon raw?
You CAN…after it has gone through a flash freezing process to approximately -30° to kill off any parasites. It is not okay to eat it raw fresh from the sea, it has to go through the freezing process first.
Is Sterling Wild Salmon sushi grade fish?
YUP! It sure is!*
*Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of food borne illness.
Salmon Crudo with Soy-citrus Sauce:
Thaw 1 filet of Sterling Wild Salmon sockeye
Pat filet dry with paper towel
Combine: 2 tbs kosher salt and
2 tbs sugar
Rub over filet and let cure for approximately 30 mins
Rinse filet and pat dry again
Combine in a mixing bowl and set aside:
Zest and juice of half an orange
Zest and juice of 1 lime
3 tbs soy sauce or tamari
3 tbs rice wine vinegar
1 tbs sesame oil
Add a tablespoon or so of olive oil to the serving platter. Thinly slice salmon off of the skin at about 1/4 inch thickness or less.
Arrange salmon on a serving platter in a single layer (omit brown parts for aesthetics but totally fine and good for you to eat!).
Garnish salmon with:
1 thumb size chunk of grated, fresh ginger
2-3 chopped scallions white and green parts
1 Sliced red chile/serrano pepper
A handful of cilantro leaves, chopped
Cubed up avocado (optional)
Toasted sesame seeds
1 tsp truffle oil
Pour citrus-soy dressing over the salmon
Garnish with all ingredients over the top in order of ingredient list
Serve as is or with rice crackers or small nori squares.
Watch your guests go crazy for this delicious and beautiful appetizer!
Additional notes:
If you want to take “wowing” your guests to a new level, try making salmon skin chips (also known as the “bacon of the sea”) as part of your garnish.
Once all meat has been removed from the skin, scrape as much excess meat off, leaving zero flesh on the skin. Rub skin on both sides in a little olive oil and salt. Rub a little more olive oil on a small sheet pan and lay the skin on the pan. Cover the sheet pan with another sheet pan and place in a 400° oven for approximately 10 minutes or less. Skin should be crispy! Remove from pan and break up or cut pieces of skin and add to the top of the crudo. It looks pretty and it’s delicious with an added depth of flavor.
This a dish that should be served immediately. If you want to prep it to save time you can prep everything and dress it just before serving. If you have leftovers (which I’ve never witnessed with this dish) refrigerate and eat within 24 hours.
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