Spicy Salmon Crudo with Crispy Carrots and Citrus Tamari Sauce
By Isabella Quinn
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Level
Easy
Buy salmon labeled sushi grade and prepackaged by weight at a seafood counter to prepare a crudo dish with the freshest-tasting raw salmon. Sautéed sliced carrots are added as a garnish to provide a sweet, spicy, and sour contrast to the flavor of the salmon.
The dressing includes scallion whites and tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave nectar, Serrano peppers, and salsa macha or chili crisp. All of these ingredients are used in the dressing. Tamari is used for its savory flavor; mirin and agave nectar are used for their sweetness; and ginger and lemon juice provide a bright note. Fried carrot is included for texture. Green scallion strips removed from the ice bath can be used to garnish.
Carrots should remain light in color, not browned, and sauce should pool around the fish. Sliced fish should be added to the sauce after it is strained. Let sauce stand for about 15 to 20 minutes to allow onion, Serrano pepper, and ginger and chili flavors to mingle. Common mistakes include overcooking and browning carrot slices, making them bitter. You may want to reserve solids as a garnish.
Serve the crudo with sliced carrots and strips of lemon peel and scallions for textural contrast. Serving the dish in separate components lets you serve the crudo with the strained sauce over the salmon and other components on the side. This dish works well as an appetizer and should be prepared and served immediately.
Why we keep this one around
- Sushi-grade salmon is a key ingredient. Portion sizes of 6 to 8 ounces pair well with a sauce that goes well with salmon.
- Thinly sliced carrots cooked in a pan until they are lightly browned provide a crisp texture in the dish and allow other ingredients to shine without making the topping too heavy for the raw salmon.
- Tamari, mirin, rice vinegar, and lemon are other common ingredients that can be used to add flavor. All of these ingredients pair well with salmon and don't require complicated components.
- Fresh ginger and Serrano peppers provide spiciness and other flavors. Other chili peppers can be substituted for Serrano peppers.
- Soaking scallion greens in ice water can make them crunchy and suitable for two uses in a dish: as an ingredient in the sauce and as a topping.
- Salsa macha or chili crisp provides texture and flavor to the dish and functions both as an ingredient and topping in the sauce.
Ingredients
- •6 oz salmon (sushi grade; 6 to 8 oz)
- •1 carrot (cut into very thin matchsticks)
- •olive oil (for frying)
- •¼ cup tamari (or soy sauce)
- •3 scallions (chopped, with green parts reserved for topping)
- •1 tbsp salsa macha (or chili crisp)
- •1 Serrano (thinly sliced)
- •1 lemon (large)
- •1 tbsp agave syrup
- •1 tbsp mirin
- •1 tbsp rice vinegar
- •1 tsp sesame oil
- •1 tsp ginger (freshly grated)
Instructions
- 1
Fry the carrot matchsticks in olive oil until lightly golden.
- 2
Set the fried carrots over paper towels to remove excess oil.
- 3
Mix the light parts of the scallions with tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, Serrano, and salsa macha or chili crisp.
- 4
Let the sauce sit for 15 to 20 minutes.
- 5
Cut the reserved green parts of the scallions into matchsticks.
- 6
Let the scallion matchsticks sit in ice water.
- 7
Strain the sauce onto a plate.
- 8
Arrange the salmon on the plate and top with the chunky sauce solids, fried carrots, lemon zest, and scallions.
FAQ
Nutrition (per serving)
300
Calories
21g
Protein
15g
Fat
23g
Carbs
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