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Quick Salmon Crudo
Serves 4
25 mins prep
5 mins cook
30 mins total
This quick and easy salmon crudo is dressed in a delicious brown butter, soy, and citrus dressing! It's salty, nutty, and full of aromatic citrus flavor.
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Chill the salmon: Chill the fish in the freezer for 10 - 15 minutes before slicing.
⅖ pound sushi-grade salmon*Juice the citrus: Zest and juice the orange and lime, and transfer to a small bowl.
¼ large orange½ limePrep the sauce: To the bowl, add soy sauce, sugar, ginger, half the toasted sesame seeds, and half the chopped scallions. Chill in the fridge while you prepare the rest of the dish.
1 tablespoons soy sauce½ teaspoon granulated sugar1 teaspoons grated ginger1 tablespoons toasted sesame seedsSlice the fish: Using a long sharp knife, slice the chilled salmon into 1/8 to 1/4 inch thick pieces at a 30 to 45-degree angle to the fillet, aiming for even, smooth cuts. Wipe the knife clean between cuts to maintain the sharpness.
Arrange pieces on a serving plate, wrap the plate with plastic wrap, and chill in the fridge for up to 30 minutes while you prepare the rest of the dish.
Brown the butter: Set a small saucepan over medium-low heat and add the butter. Once melted, about 1 - 2 minutes, the butter will begin to foam and sizzle. Stir frequently, about 1 - 2 minutes, until the butter transforms from a pale golden to deep golden brown color, and begins to emit a nutty aroma.
Once the sizzling sound subsides (it will get really quiet!) immediately remove from the heat and pour into a small bowl. Cool butter to room temperature, about 10 - 15 minutes.
1 tablespoons unsalted butterFinish and serve: Remove the sauce from the fridge, and stir in the melted butter; taste and season with additional salt as needed. It should taste slightly saltier, punchier, and more citrusy than you'd like, as the flavors will dilute when you pair it with the salmon.
Remove the salmon from the fridge and drizzle with the sauce. Garnish with the remaining sesame seeds and scallion, and serve immediately. Enjoy!
1 tablespoons finely sliced scallionsSalt