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Spicy Salmon Crudo & Carrots 🥕🧡 Ok, I LOVE raw fish ok? I feel like we’ve established that by now but I am especially weak for salmon. RAW salmon obviously. Out of all my salmon crudos, this is one of my favorites BECAUSE it is everything you could want in a dish, sweet, spicy, citrusy but the true star is the crispy carrots I crowned it with. Truly *chefs kiss.*
One of the biggest questions I get is WHERE CAN I GET SUSHI GRADE FISH? First of all, let’s do a bit of a lesson. Sushi grade fish is a non regulated term, meaning there’s no agency enforcing it HOWEVER, I still like buying fish labeled as sushi grade to add an extra layer of safety, since I am eating it raw. Now, down to business. I buy mine in several places, my favorite is Ajs Fine Foods because it is local to me, and I go straight to their sushi counter and ask for fish by the lb. A couple great sources for ordering online are Riviera Seafood Club & Catalina Offshore.
Why You’ll Love Spicy Salmon Crudo & Carrots
Let me start by saying that my non-raw seafood eating 94 year old grandma ate this and LOVED it…as in, requests it often ok? You will be in love with this recipe because the sauce is so complex and full of flavor & textures. If you aren’t into spicy, you can try my shallot caper salmon crudo.
How To Prepare Spicy Salmon Crudo & Carrots
🥕 First, fry the carrots in olive oil until lightly golden. Then, set over paper towels to remove excess oil.
🍋 Secondly, mix the light part of the scallions with the Tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, Serranos and salsa macha/chili crisp. Then, let it sit for 15-20 minutes.
🌿 Save the green part of the scallion and chop into matchsticks. Then, let them sit in ice water.
🍣 Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest and scallions.
Substitutions and Variations
Obviously any other fish works here, but I highly recommend it with yellowtail or ahi. You can subsitute salsa macha for chili crisp or chili oil.
- You can use any fish of your choice. I highly recommend it with yellowtail or ahi.
- You can use chili crisp instead of salsa macha.
- You can use any pepper of your choice instead of Serrano.
Chef Nadia’s Tip
Always use sushi grade salmon!
Similar Recipes
Common Questions
Yes of course! You can use any fish of your choice. I highly recommend it with yellowtail or ahi.
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
You can use any pepper of your choice, such as jalapeños.
Spicy Salmon Crudo & Carrots
Ingredients
- 6 oz Salmon, sushi grade, you can do 6 to 8 oz
- 1 Carrot, cut into very thin matchsticks
- 1/4 cup Tamari, or soy sauce
- 3 Scallions, chopped but set aside the green part for topping
- 1 tbsp Salsa macha , or chili crisp
- 1 Serrano, thinly sliced
- 1 Lemon, large
- 1 tbsp Agave syrup
- 1 tbsp Mirin
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Ginger, freshly grated
Instructions
- First, fry the carrots in olive oil until lightly golden. Then, set over paper towels to remove excess oil.
- Secondly, mix the light part of the scallions with the Tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, Serranos and salsa macha/chili crisp. Then, let it sit for 15-20 minutes.
- Save the green part of the scallion and chop into matchsticks. Then, let them sit in ice water.
- Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest and scallions.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
