Salmon Crudo, Smoked Soy

Salmon Crudo, Avocado, Jalapeño
Smoked Soy, Olive Oil, Lemon Juice, Microgreens

This simple yet sublime salmon crudo dish hits all the notes. Pristine raw wild Alaska sockeye is shingled with creamy avocado slices and spicy jalapeño then drizzled with smoked soy sauce, fruity olive oil, and a squeeze of lemon juice. Just a touch of flaky sea salt and a scatter of vibrant peppery microgreens complete the dish.

But it’s really the smoked soy that pushes this dish over the top — unexpected and distinctive. A few drops of all-natural hickory liquid smoke transforms plain soy sauce into something magical.

Seasoned sushi rice is served on the side, great for dipping in the intoxicating sauce and pairing with bites of salmon.

Cold sake makes a crisp and refreshing accompaniment to the salmon crudo’s bright, clean flavors of citrus, soy, and olive oil. The chilled sake mirrors that cool, clean mouthfeel, keeping the palate refreshed instead of weighing it down.

Salmon Crudo Recipe

• 6 – 7 oz. raw sockeye salmon fillet, sashimi-quality

Remove pin bones from the fish. Use a very sharp knife to slice the flesh on an angle, leaving the skin behind. As each piece is sliced, shingle them on a serving platter. When done, refrigerate while composing the rest of the dish.

• avocado, sliced similar to the salmon pieces
• jalapeño, thinly sliced
• smoked soy sauce
• high-quality olive oil (Masia el Altet, chef’s favorite here)
• lemon juice
• flaky sea salt
• microgreens

Tuck avocado slices in between the salmon slices. Top each one with a slice of jalapeño. Drizzle dish with smoked soy sauce, then olive oil. Squeeze lemon juice over the fish. Finish with a sprinkling of flaky sea salt. Scatter microgreens about the dish.

Smoked Soy Sauce

Lazy Kettle Brand All Natural Liquid Smoke is 100% concentrated liquid smoke. Lazy Kettle captures the steam rising from burning hickory, it condensates then the droplets are bottled. The ingredients are simply 100% pure smoke in an aqueous base. Add about 2 or 3 drops to 1/4 cup of good-quality soy sauce or tamari.

Seasoned Sushi Rice

• 1 c. short grain rice, cook according to package
• 2 T. rice vinegar
• 1 T. sugar
• 1/2 t. sea salt
• 1 T. dashi

Place vinegar, sugar, and salt in a small bowl. Microwave briefly until hot. Stir to dissolve the sugar and salt. Add dashi.

Sprinkle vinegar mixture over just cooked rice and toss to combine.

Note: Since only 1 tablespoon of dashi is needed, I use instant dashi granules dissolved in water rather than preparing dashi from scratch.

INTERNATIONAL SALMON CRUDO RECIPES

Peruvian Tiradito de Salmón con Rocoto here

Italian Marinated Salmon with Fennel Salad here

French Saumon Cru, Beurre Blanc Grenade here