Description

A vibrant and elegant Salmon Crudo recipe featuring sushi-grade salmon thinly sliced and dressed with a flavorful paste of shallots, capers, herbs, and tangy lemon and tamari sauce. Topped with Japanese mayo, micro arugula, and flaky sea salt for a perfect balance of fresh, umami, and creamy notes, ideal as a light appetizer or sophisticated starter.

Ingredients

Scale

Salmon and Vegetables

12 oz Salmon (sushi grade)
2 Persian cucumbers (thinly sliced)
2 Small shallots (or 1 large shallot)

Dressing and Sauce

3 tbsp Capers
2 tbsp Caper brine
1 tbsp Tamari
1 tsp Dijon mustard
2 tbsp Chives
2 tbsp Dill
1/2 Lemon juice (about 1/2 lemon)
1/4 cup Olive oil

Toppings

Japanese mayo (to taste)
Micro arugula (to taste)
Flaky sea salt (to taste)

Instructions

Make the Shallot-Caper Paste: Finely chop the shallots and capers together. Using the back of your knife, mash them to form a smooth paste to release their flavors.
Prepare the Dressing: In a bowl, combine the shallot-caper paste with chopped chives, dill, Dijon mustard, tamari, caper brine, and lemon juice. Slowly drizzle in the olive oil while whisking gently to emulsify the dressing.
Slice Salmon and Cucumbers: Carefully slice the sushi-grade salmon into thin pieces. Also, thinly slice the Persian cucumbers for a crisp base.
Assemble the Plate: Arrange the cucumber slices evenly on a serving plate. Layer the salmon slices on top of the cucumbers, then drizzle the prepared dressing evenly over the salmon.
Add Toppings and Serve: Add dollops of Japanese mayo over the salmon to balance the acidity, sprinkle with micro arugula for freshness, and finish with a pinch of flaky sea salt to enhance all flavors. Serve immediately.

Notes

Use sushi-grade salmon to ensure freshness and safety since it’s served raw.
If you cannot find tamari, a gluten-free soy sauce can be substituted.
Adjust Japanese mayo quantity according to taste for a lighter or creamier finish.
You can substitute micro arugula with microgreens or fresh herbs like parsley if unavailable.
Serve immediately after assembling to maintain the freshness and texture of raw salmon.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Japanese-inspired

Keywords: Salmon Crudo, raw salmon appetizer, sushi grade salmon recipe, Japanese mayo topping, fresh herb dressing, no cook fish recipe