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Salmon crudo on a small green plate with chopsticks and lime on the side.

Salmon Crudo with Soy Lime Dressing


  • Author: Kate Alexandra
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

Delicate slices of buttery salmon, swimming in a flavour-packed soy, sesame and lime dressing is the ultimate no-cook elegant appetizer or light meal. And, it takes just 10 minutes to make.


Ingredients

Units Scale
  • 250g/9oz salmon fillets, (ideally flash-frozen, see notes)
  • Zest and juice of 1 lime
  • 1 shallot, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 garlic clove, crushed
  • 1 teaspoon ginger, grated
  • 1 tablespoon pomegranate seeds
  • 2 scallions
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Make the dressing. Add lime juice, lime zest, 2 tablespoons of olive oil, 1 tablespoon of sesame oil, and 1 tablespoon of soy sauce to a small bowl. Use a whisk or a fork to mix it together well. Add the diced shallot, grated ginger, crushed garlic clove and 1/2 teaspoon of chilli flakes and stir to combine.
  2. Prepare the garnishes. Finely slice the scallions into long, thin strips and pop them into a glass of cold water. This will make them curl up and create a lovely little garnish for the crudo.
  3. Assemble the crudo. Use a sharp knife to remove the skin from your salmon fillets then cut them into very thin slices. Spoon half the dressing onto a serving plate, then arrange the salmon on top. Spoon the rest of the dressing all over the salmon, then top with the curly scallions, sesame seeds and pomegranate seeds and eat right away.

Notes

INGREDIENT NOTES: It’s important to use high-quality ingredients here because there’s nowhere to hide! This is a raw fish dish so you want to go for good quality, fresh salmon that’s been flash-frozen. Farmed salmon is actually best here – their controlled diet means less risk they’ll have consumed parasites. You should be able to find this at larger grocery stores and fishmongers – ask them for help if you’re unsure. Use fresh limes for the juice, rather than bottled, and good quality, extra virgin olive oil. Skip the pomegranate seeds if you like, they provide a lovely pop of sweet, sour freshness, so I do recommend them if you can find them!

STORAGE INSTRUCTIONS: This is a recipe you want to assemble at the last minute and then eat right away – the longer the lime dressing sits on the salmon, it’ll start lightly curing and cooking it and it will impact the texture. You can mix the dressing 5 days in advance if you like, and then slice the salmon and assemble the crudo when you’re ready.

  • Prep Time: 10
  • Category: starters
  • Method: no cook
  • Cuisine: japanese

Nutrition

  • Serving Size: 60g

Keywords: salmon starter, salmon sashimi