- ½ cup fresh lemon juice
- 2 Tbsp. rice vinegar
- ⅓ cup soy sauce
- 2 Tbsp. mirin
- 2 Tbsp. light brown sugar
- ½ lb. sushi grade salmon
- ¼ red onion sliced thin
- Maldon sea salt (or any flakey salt)to taste
- black pepper
- 1 Tbsp. capers
- (optional)lemon wedge for serving
Salmon Crudo is the simple dish. However, sometimes require the most exactness. This is a best recipe for cooks who are hoping to pick up plating strategies, which is the reason we've incorporated various get together tips below the recipe. While some are explicit to this dish, they'll be material to a wide range of arrangements and will come in too helpful when you're structuring made dishes out of your own.
- Make the ponzu sauce by mixing together the lemon juice, rice vinegar, soy, mirin, light brown sugar and red pepper flakes. Whisk together until combined then place in the fridge until ready to use.
- Using a sharp knife, slice the salmon against the grain into thin slices. Arrange them on a plate and then cover and place in the fridge for 1 hour before serving.
- Take the salmon out of the fridge and then spoon the ponzu sauce over the salmon, place thin red onion slices on top, season with maldon salt, black pepper and the capers. Garnish with a lemon wedge and serve right away.