Salmon Crudo, Lemon Orange Emulsion
Radish, Jalapeño, Red Onion, Marcona Almonds
If you are loving raw fish like we are here, definitely put Sashimi-Quality Sockeye Salmon on your list.
The more raw salmon I prepare and serve, the more I prefer the Sockeye species. There are five species of Pacific salmon that can be found in North American waters – king aka chinook, sockeye aka red, coho aka silver, keta aka chum, and pink aka humpback.
Sockeye salmon have a beautiful bright red flesh that is bold and intense and flavorful. Its dense, meaty texture facilitates the cutting of lovely raw thin slices. The leaner flesh of sockeye balances and harmonizes with rich citrusy olive oil emulsions. Sockeye + Crudo = A Winning Combination!
Sockeye Salmon Crudo Recipe
Lemon Orange Emulsion:
- 1/2 part fresh lemon juice
- 1/2 part fresh orange juice
- 2 parts good tasting olive oil
- sea salt to taste
Blend in a small container with an immersion blender.
- radishes, thinly sliced
- sashimi-quality salmon, thinly sliced
- jalapeño, thinly sliced
- red onion, thinly sliced and then chopped
- marcona almonds, chopped
- parsley leaves
- maldon smoked sea salt flakes
Arrange radish around the perimeter of a chilled rimmed dish. Overlap thin slices of salmon in the center.
Pour a thin layer of Lemon Orange Emulsion over the entire plate.
Top with jalapeño, red onion, marcona almonds, and parsley leaves. Season with Maldon smoked sea salt flakes. Serve extra Maldon salt on the side.
Serve immediately because unlike a ceviche, the citrus should not “cook” (actually denature) the fish. And the veggies should be bright and crisp, and nuts should be crunchy.
In search of all kinds of ideas for raw fish, I just recently started a Pinterest board called Crudo, Sashimi, Tartare, Ceviche, Sushi, Tiradito, Carpaccio, Poisson Cru, Gravlax, Tataki, Aguachile, and Poke too! Raw fish lovers can take a look and follow it here. It will be updated at least weekly.