Truffled Salmon & Hamachi Crudo
This Crudo is velvety perfection in each bite. The sauce has been marinated in shallots and ginger and it is so creamy with flavors that are perfectly balanced. The truffle oil arugula has a rich and earthy flavor with the delightful crunch from the puffed quinoa. This is such an easy and refreshing meal!I love to pair this meal with a light salad, crostini, or veggies. A nice Riesling or Sauvignon blanc are also a great complement to the richness of the miso and the spice.For links to the products I used, see my October Products list on Amazon.
Ingredients
- 4-5 oz sushi grade salmon
- 4-5 oz sushi grade hamachi
- 1 tbsp japanese mayo
- 1 ½ tsp white miso
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ small orange, juice
- 1 small shallot, brunoise
- ½ tsp fresh ginger
- 1 tbsp fresh lemon juice
- Zest of 1/2 lemon
- Micro arugula
- ¼- ½ tsp black truffle oil
- Salsa macha to taste
- Puffed quinoa or rice
Instructions
- Slice your sushi grade fish fairly thin.
- Mix the mayo, miso, orange and lemon juice well. I used an aerator so it’s very well incorporated. Add in the soy sauce, mirin, shallot and ginger. Let it sit for 10-15 minutes.
- Strain the sauce into a plate, reserving the shallot and ginger chunks.
- Arrange the fish, alternating the hamachi and salmon.
- Spoon the shallot and ginger directly on top.
- Mix the micro arugula with the truffle oil.
- Top the fish with the micro arugula, puffed quinoa to taste and some salsa macha.
Nutrition
Calories: 242kcal, Carbohydrates: 12g, Protein: 25g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 843mg, Potassium: 655mg, Fiber: 2g, Sugar: 7g, Vitamin A: 166IU, Vitamin C: 22mg, Calcium: 48mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.