Spicy Salmon Crudo & Carrots
Spicy Salmon Crudo & Carrots š„š§” 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.*
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 , Ā salsa macha recipeĀ orĀ 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.
Nutrition
Calories: 300kcal, Carbohydrates: 23g, Protein: 21g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 47mg, Sodium: 1758mg, Potassium: 705mg, Fiber: 3g, Sugar: 13g, Vitamin A: 5321IU, Vitamin C: 36mg, Calcium: 54mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.