Salmon Crudo & Cilantro Coconut
Salmon Crudo & Cilantro Coconut Sauce 🧡 for ep.1 of my ‘If I had a restaurant’ series. This dish more than deserves a spot at my imaginary restaurant. This is perfect as an appetizer to serve when hosting, or as a main dish as well!
Ingredients
- 8 oz sushi grade salmon
- 1 leek, sliced into matchsticks
- 1/3 bunch cilantro
- 2 scallions
- 1/2 tbsp agave syrup
- 1.5 tbsp tamari or soy sauce
- 1 inch ginger
- 1/2 serrano
- 3 tbsp yuzu or lemon juice
- 1 tbsp white miso paste
- 1/3 cup coconut milk
- 1 tsp fish sauce
- 1 tsp sesame oil
- Lemon zest
- Flaky salt
- Cilantro flowers and leeks for topping
- Salsa macha
- Oil for frying the leeks
Directions
- Slice your leeks into thin matchsticks. Add them to a cold pan and coat them with olive oil. Turn heat on to high for 2 min and lower to medium low. Let them fry until golden. About 3-4 minutes. Make sure they don’t burn
- Add the cilantro, yuzu, scallions, serrano, ginger, agave, miso, tamari, fish sauce and sesame oil. Pulse for 30 seconds
- Slice your fish thinly
- Strain the sauce onto a plate, arrange the fish. Top with lemon zest, flaky salt, the leeks, cilantro flowers and leaves. Drizzle salsa macha on the sides
Video
Nutrition information is automatically calculated, so should only be used as an approximation.