Sesame-Crusted Salmon Crudo with Tamari Sauce
Thin slices of sushi-grade salmon are lightly brushed with honey and tamari, pressed into a black and toasted sesame crust with chives, and briefly chilled for clean slicing. The salmon is served over a tangy tamari, rice vinegar, and sugar reduction, then finished with crisp fried shallots and fresh serrano slices.
Equipment
- plate
- small bowl
- Basting Brush
- sauce pan
- 2 bowls, that fit one inside the other for and ice bath
- Mandoline Slicer, optional
Ingredients
The Salmon
- 8 oz sushi-grade salmon
- 3 tbsp black sesame seeds
- 3 tbsp toasted sesame seeds
- 3 tbsp chives, finely chopped
- ½ tsp honey
- ½ tsp tamari
- serrano pepper, thinly sliced, for topping
The Fried Shallots
- 1 large shallot, thinly sliced
- oil, for frying
The Sauce
- 2 ½ tbsp tamari
- ¼ cup rice vinegar
- 3 tbsp cane sugar
Instructions
- Prepare the Sesame Coating: On a large plate, mix the black sesame seeds, toasted sesame seeds, and chopped chives until evenly combined.
- Season the Salmon: In a small bowl, whisk together the honey and ½ tsp tamari. Brush the mixture evenly over both sides of the salmon.
- Coat and Firm the Salmon: Press both sides of the salmon firmly into the sesame-chive mixture until well coated. Transfer to the freezer and chill for 15 minutes to firm for clean slicing.
- Fry the Shallots: Pat the sliced shallots completely dry. Place them in a cold skillet and add enough oil to lightly coat. Turn the heat to medium and cook, stirring occasionally, until golden and crisp. Transfer to paper towels to drain.
- Make the Sauce: In a small saucepan, combine the tamari, rice vinegar, and cane sugar. Bring to a gentle simmer and whisk frequently until the sauce lightly coats the back of a spoon, about 3-5 minutes. Transfer to a bowl and cool over an ice bath.
- Slice and Assemble: Remove the salmon from the freezer and slice into 8 even pieces. Spoon the cooled sauce onto a serving plate and arrange the salmon over the sauce. Top each piece with fried shallots, a slice of serrano pepper and that is it!
Nutrition
Calories: 527kcal, Carbohydrates: 29g, Protein: 30g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 1396mg, Potassium: 776mg, Fiber: 4g, Sugar: 21g, Vitamin A: 244IU, Vitamin C: 4mg, Calcium: 263mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.