🐟 🌿 🍋 Lemony Salmon Crudo 🍋 🌿 🐟
Sashimi-Quality Sockeye Salmon
Local Lemon Basil Leaves, Italian Basil Oil
Lemon Emulsion, Red and Green Jalapeño
Lemon Slices, Maldon Sea Salt Flakes
Lemon Basil has a distinct flavor profile that combines the aromatic notes of basil with a bright, citrusy twist. I was thrilled to find this herb as well as a super flavorful and aromatic Italian Basil grown right here in Las Vegas at a local urban indoor farm! Frontier Farms grows fresh Herbs & Greens & Edible Flowers without pesticides or herbicides in a controlled state-of-the-art growing environment.
With a basil-like anise flavor, lemon basil is often described as slightly sweet, herbaceous, and peppery. And as the name suggests, lemon basil has a pronounced lemony or citrusy aroma and taste. This lemony aspect adds a refreshing and zesty quality to the herb. Also detectable are minty undertones, which contribute to its complexity.
When it comes to pairing lemon basil with foods, it pairs well with a variety of dishes and ingredients, especially seafood. It can be used as a garnish to give sushi or sashimi a unique kick.
Sockeye salmon have a beautiful bright red flesh that is bold and intense and exquisite. 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. Lemon lovers will swoon over this sockeye salmon crudo recipe with 3 layers of lemon – lemon basil, lemon slices, and lemon emulsion.
Lemony Salmon Crudo Recipe
sashimi-quality sockeye salmon fillet
lemon, sliced very thin into half-moons, seeds removed
red jalapeño, very fine dice
green jalapeño, very fine dice
lemon basil leaves
maldon sea salt flakes
italian basil oil
Make the lemon emulsion by blending 1 part fresh lemon juice, 2 parts good tasting olive oil, and sea salt to taste – in a small container with an immersion blender. Set aside.
Remove any pin bones from the salmon fillet. Slice still partially frozen sockeye into sashimi-style pieces. Place slices on their side then use sharp sushi knife to easily cut off the skin. Refrigerate skin and reserve for another use (you can fry the skin strips in some olive oil until crispy and season with sea salt, for a tasty snack).
Shingle salmon slices on a platter. Place lemon slices between the salmon slices. Pour a thin layer of lemon emulsion over the top. Sprinkle salmon with red and green jalapeño.
Tuck fresh lemon basil between the salmon slices. Season with Maldon sea salt flakes.
Dot Italian Basil Oil over the lemon emulsion. Serve more of this vibrant green oil on the side, to drizzle directly over the fish.
Italian Basil Oil
70 g Italian basil (leaves only)
30 g Italian parsley (dark green leaves only)
1 1/4 c. avocado oil (we like mild flavored California Ranch)
Place a fine mesh sieve over a shallow bowl. Line the sieve with a coffee filter.
Place ingredients in a blender and process until it becomes a smooth purée. Then heat the mixture in a small sauce pan over medium heat, stirring occasionally until it boils. Immediately remove from heat and scrape the mixture into the coffee filter. Strain the oil, gently pressing occasionally with a rubber spatula. Discard the solids.
Store cooled Italian Basil Oil in the refrigerator in an air-tight container. Let it come to room temperature before using.
The Italian basil from Frontier Farms is wonderfully more pungent and has a stronger anise component than typical grocery store basil. 💚 🌿 💚
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