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–+ servings

Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce

By: Nadia Aidi
|
Servings: 2 servings
This sweet ponzu salmon crudo appetizer pairs buttery, lightly cured salmon with sweet and savory ponzu sauce. Finished with a creamy jalapeño drizzle, crispy fried carrots and micro greens.
Prep 15 minutes
Cook 10 minutes
Additional Time 20 minutes
Total 45 minutes
Close up of sweet ponzu salmón crudo drizzled with creamy jalapeño sauce and topped with crispy fried carrot matchsticks.

Equipment

  • baking tray
  • blender
  • small pan
  • paper towels

Ingredients

Jalapeño Sauce

  • 1 large jalapeño
  • 1 large garlic clove
  • 1 drizzle olive oil
  • 1 tbsp white miso
  • 1/2 cup Japanese mayo
  • 1/3 bunch cilantro rough chop
  • 1 tsp agave syrup or honey
  • 1 scallions green part only
  • 1 tbsp lemon juice
  • 2 to 3 tbsp water
  • salt to taste

Sweet Ponzu

  • 3 tbsp soy sauce or tamari
  • 1 1/2 tbsp mirin
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp yuzu
  • 1 pinch bonito flakes
  • 1 1/2 tsp cane sugar

Salmon Crudo

  • 1 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 8 oz sushi-grade salmon

Toppings

  • 1 large carrot peeled and thinly sliced into matchsticks
  • oil for frying
  • jalapeno slices
  • micro cilantro

Instructions

Jalapeño Sauce

  • Preheat your broil on high. Cut off the jalapeño stem and cut it in half. Gently smash your garlic clove and leave the peel on. Place them on a baking sheet and drizzle a little olive oil on top. Place them on the top rack for 5 minutes. Turn the heat off and leave the tray inside the oven for 15 minutes. Remove and let cool. Peel the garlic.
    1 large jalapeño , 1 large garlic clove, 1 drizzle olive oil
  • Add to a blender the garlic, roasted jalapeño, white miso, Japanese mayo, cilantro, agave syrup, scallions, lemon juice, and water and blend until smooth. Add more water as needed to reach desired consistency. Adjust salt to taste.
    1 tbsp white miso, 1/2 cup Japanese mayo, 1/3 bunch cilantro, 1 tsp agave syrup or honey, 1 scallions, 1 tbsp lemon juice, 2 to 3 tbsp water

Sweet Ponzu

  • Mix the soy sauce, mirin, rice vinegar, yuzu, bonito flakes, and cane sugar. Let sit.
    3 tbsp soy sauce or tamari, 1 1/2 tbsp mirin, 1/2 tbsp rice vinegar, 1/2 tbsp yuzu, 1 pinch bonito flakes, 1 1/2 tsp cane sugar, salt

Salmon Crudo

  • Cure the Salmon: Mix the salt and sugar. Coat the salmon in the mixture. Refrigerate for 20 minutes. Rinse the salmon thoroughly and pat dry. Slice the salmon.
    1 1/2 tbsp salt, 1/2 tbsp sugar, 8 oz sushi-grade salmon
  • Crispy Carrots: Peel the carrots, the slice very thin on a mandolin and then cut into matchsticks. Heat oil in a small pan and fry until golden. Remove with a spider ladle and let rest on a paper towel.
    1 large carrot, oil
  • Assemble: Pour the sweet ponzu onto a plate. Arrange the sliced cured salmon over the sauce. Drizzle with the jalapeño sauce and top with the slices, micro cilantro, and the fried carrots.
    jalapeno slices, micro cilantro

Nutrition

Calories: 694kcal, Carbohydrates: 27g, Protein: 29g, Fat: 53g, Saturated Fat: 8g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 86mg, Sodium: 8877mg, Potassium: 914mg, Fiber: 3g, Sugar: 17g, Vitamin A: 5691IU, Vitamin C: 58mg, Calcium: 64mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info