Salmon Crudo, Blackberry Ponzu

Salmon Crudo, Blackberry Ponzu

Salmon Crudo, Blackberry Ponzu

You might have noticed that we are making our fair share of raw salmon dishes here. In my search for an interesting pairing with salmon, I came across quite a few sites from the Pacific Northwest where local salmon was paired with local blackberries.

Usually referring to a wine and food pairing, the saying goes “what grows together goes together.” Roughly speaking, the idea is that local wine and local foods complement each other. Seems to work very well for this land & sea pairing as well.

Ponzu sauce (ponzu shoyu) is a Japanese condiment commonly made with citrus, soy sauce, mirin, and dashi. Here, blackberries add a tart fruitiness and a striking color purple.

The sushi-quality raw salmon slices are steeped in blackberry ponzu for just 5 to 10 minutes to infuse the flavors. Crunchy cucumber, peppery radish, spicy jalapeño, and buttery-nutty pine nuts add pizzazz to this appealing crudo dish. Togarashi, a Japanese spicy seasoning made with ground nori, sea salt, various chili powders, orange peel, and sesame seeds adds complexity and the finishing touch.

Salmon Crudo, Blackberry Ponzu Recipe

Salmon Crudo, Blackberry Ponzu

  • 2 portions of salmon (preferably sockeye), sushi-quality, approx. 8 oz. each

Remove skin and pin bones from salmon. Slice sashimi style. Cover and refrigerate while preparing the remainder of the dish.

Blackberry Ponzu Sauce
  • 100 g (approx) blackberries – fresh or frozen & defrosted
  • 1 T. lime juice
  • 1 T. low-sodium tamari or soy sauce
  • 1 T. mirin
  • 1 T. dashi

Blend all ingredients in the small bowl of a food processor. Strain through a fine mesh sieve to remove blackberry seeds.

Salmon Crudo, Blackberry Ponzu

To Plate
  • english cucumber, thin sliced
  • jalapeño, thin sliced
  • radish, thin sliced
  • good-tasting olive oil
  • blackberries
  • toasted pine nuts
  • key limes, quartered
  • shichimi togarashi (japanese spicy seasoning)

Pour about 1/4″ deep blackberry ponzu into 2 wide shallow bowls. Fan slices of salmon on top. Let sit 5 -10 minutes to steep.

Tuck slices of cucumber, jalapeño, radish all around the salmon. Drizzle olive oil on top.

Finish with blackberries, toasted pine nuts and key limes. Season with togarashi to taste.

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