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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, lets 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 salmon crudo & shallot caper sauce.
Substitutions
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.
Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots
Ingredients
- 6-8 oz sushi grade salmon
- 1 carrot, cut into very thin matchsticks
- 1/4 cup tamari
- 3 scallions, chopped but set aside the green part for topping
- 1 tbsp salsa macha or chili crisp
- 1 serrano, thinly sliced
- 1 large lemon
- 1 tbsp agave syrup
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
Directions
- Fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil
- 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 minutes
- Save the green part of the scallion and chop into matchsticks and let them sit in ice water
- 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 information is automatically calculated, so should only be used as an approximation.
