Chefs at Home: Ora King Crudo
The marbling of Ora King Salmon makes it a delicious choice for raw preparations. Impress your family (and social media following) with this crudo that exudes restaurant style, yet comes together easier than you might think.
BY CHEF ROBERT SISCA OF BISTRO DU MIDI IN BOSTON
RECIPES AND PHOTO BY CHEF ROBERT SISCA OF BISTRO DU MIDI IN BOSTON
ON INSTAGRAM, FOLLOW CHEF ROBERT AND BISTRO DU MIDI
- 2 pounds Ora King belly or loin
- Sea salt, to taste
- Black pepper, to taste
- 1 pinch espelette or crushed chili
- 1 tablespoon olive oil
- 1 grapefruit, peeled and diced
- Zest and juice of 1/2 a lemon
- 1 teaspoon black garlic shoyu (soy sauce is fine)
- 1 pinch sesame seeds
Slice Ora King salmon very thin and place on a plate. Season salmon with salt, pepper, and espelette. Brush with olive oil, add diced grapefruit and zest and juice of both lemon and lime. Drizzle black garlic shoyu or soy sauce. Finish with sesame seeds.