Recipe and photo by Chef Fernanda Tapia
Salmon crudo gets a lift from a punchy salsa made with chili japones and cucumbers. Use your sharpest knife to cut nice clean slices of salmon for this lovely crudo dish.
Serves 2 to 4
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 shallot, minced (about ½ cup)
14 sundried chili japones, finely chopped
1 tablespoon white sesame seeds
2 teaspoon tomato paste
1 pound Nordic Blu salmon fillet
2 Persian cucumbers, small dice
Zest and juice of one lime
Kosher salt, to taste
Freshly ground black pepper, to taste
6 cilantro sprigs, picked
Aleppo or chili flakes (optional)
Heat olive oil in a medium skillet over medium heat. When the oil is warm and shimmering, add the garlic and shallots and reduce heat to medium low. Cook, stirring occasionally, until garlic and shallots are a very light golden color, about 5 minutes.
Add chilis and sesame seeds and cook for another minute. Add tomato paste and stir to incorporate, cook for another 30 -60 seconds. Taste and add salt and pepper as needed. Remove from heat and cool for 10 minutes. Add cucumbers and squeeze in ½ lime. Taste and adjust seasoning.
Remove skin from salmon and cut the filet into ¼ inch-thick slices. Sprinkle each piece of salmon with salt. Place 4-6 pieces on each plate. Drizzle with freshly squeezed lime juice, olive oil, and a few drops of soy sauce. Spoon a generous portion of the cucumber-chili salsa over the middle of the fish. Sprinkle with lime zest, cilantro leaves, and Aleppo pepper, and serve.
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