Spicy Salmon
Spicy Salmon ā¤ļøšš» A variation of this is my go to appetizer when hosting or when Iām in the mood for something fresh/light! By now you know that I love raw fish, but specially obsessed with raw salmon. I love making different variations of salmon crudo and play with different ingredients, and this one is insanely delicious!
Ingredients
- 10 oz Salmon, sushi grade
- 1 Shallot, large
- 3 tbsp Capers
- 1 Serrano
- 2 tbsp Caper juice
- 1/2 tbsp Tamari, or soy sauce
- 1 tsp Dijon mustard
- 2 tbsp Chives
- 2 tbsp Dill
- 1/2 Lemon juice + zest
- 1/4 cup Olive oil
- 1 Cucumber, mandolined to create long slices to fit the salmon slices
- Japanese mayo
- Micro arugula
- Salt and pepper, to taste
Instructions
- First, chop the shallot, Serranos and capers together. Then, using the back of your knife form a paste like I do in the video.
- Secondly, add that to a bowl with the chives, dill, dijon, Tamari, caper juice, lemon juice and lemon zest and drizzle the olive oil as you mix.
- Slice your sushi grade salmon. Then, cut the cucumber to be the same size as the salmon, get some thinly sliced ribbons.
- Arrange the cucumber and salmon on a plate. Then, drizzle the sauce on top.
- Lastly, add the Japanese mayo on top to balance the acidity, micro arugula and touch of olive oil to taste.
Nutrition
Calories: 972kcal, Carbohydrates: 19g, Protein: 62g, Fat: 73g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 46g, Cholesterol: 156mg, Sodium: 1822mg, Potassium: 2022mg, Fiber: 6g, Sugar: 8g, Vitamin A: 724IU, Vitamin C: 46mg, Calcium: 128mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.