Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots

20 mins
Serves 1
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Directions

  1. 1Fry the carrots in olive oil until lightly golden.
  2. 2Fry the carrots in olive oil until lightly golden.
  3. 3Fry the carrots in olive oil until lightly golden.
  4. 4Set the fried carrots over paper towels to remove excess oil.
  5. 5Set the fried carrots over paper towels to remove excess oil.
  6. 6Set the fried carrots over paper towels to remove excess oil.
  7. 7Chop the light part of the scallions.
  8. 8Chop the light part of the scallions.
  9. 9Chop the light part of the scallions.
  10. 10Mix the light part of the scallions with tamari, mirin, rice vinegar, lemon juice, grated ginger, sesame oil, agave syrup, serranos, and salsa macha/chili crisp.
  11. 11Mix the light part of the scallions with tamari, mirin, rice vinegar, lemon juice, grated ginger, sesame oil, agave syrup, serranos, and salsa macha/chili crisp.
  12. 12Mix the light part of the scallions with tamari, mirin, rice vinegar, lemon juice, grated ginger, sesame oil, agave syrup, serranos, and salsa macha/chili crisp.
  13. 13Let the sauce sit for 15-20 minutes.
  14. 14Let the sauce sit for 15-20 minutes.
  15. 15Let the sauce sit for 15-20 minutes.
  16. 16Save the green part of the scallion and chop into matchsticks.
  17. 17Save the green part of the scallion and chop into matchsticks.
  18. 18Save the green part of the scallion and chop into matchsticks.
  19. 19Let the green scallion matchsticks sit in ice water.
  20. 20Let the green scallion matchsticks sit in ice water.
  21. 21Let the green scallion matchsticks sit in ice water.
  22. 22Cut up your sushi grade salmon.
  23. 23Cut up your sushi grade salmon.
  24. 24Cut up your sushi grade salmon.
  25. 25Strain the sauce onto a plate.
  26. 26Strain the sauce onto a plate.
  27. 27Strain the sauce onto a plate.
  28. 28Arrange the salmon nicely on the plate.
  29. 29Arrange the salmon nicely on the plate.
  30. 30Arrange the salmon nicely on the plate.
  31. 31Top the salmon with the chunky part of the sauce.
  32. 32Top the salmon with the chunky part of the sauce.
  33. 33Top the salmon with the chunky part of the sauce.
  34. 34Add the fried carrots on top.
  35. 35Add the fried carrots on top.
  36. 36Add the fried carrots on top.
  37. 37Add the green scallions on top.
  38. 38Add the green scallions on top.
  39. 39Add the green scallions on top.
  40. 40Grate some lemon zest on top for garnish.
  41. 41Grate some lemon zest on top for garnish.
  42. 42Grate some lemon zest on top for garnish.

Ingredients

  • 6 oz sushi grade salmon
  • 6 oz sushi grade salmon
  • 6 oz sushi grade salmon
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 0.25 cup tamari
  • 0.25 cup tamari
  • 0.25 cup tamari
  • 3 scallions (chopped but set aside the green part for topping)
  • 3 scallions (chopped but set aside the green part for topping)
  • 3 scallions (chopped but set aside the green part for topping)
  • 1 tbsp salsa macha or chili crisp
  • 1 tbsp salsa macha or chili crisp
  • 1 tbsp salsa macha or chili crisp
  • 1 serrano (thinly sliced)
  • 1 serrano (thinly sliced)
  • 1 serrano (thinly sliced)
  • 1 large lemon
  • 1 large lemon
  • 1 large lemon
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp freshly grated ginger
  • 1 tsp freshly grated ginger
  • olive oil
  • olive oil
  • olive oil

Equipment

mandolineknifepanbowlspoonsievegrater

Tips

  • This recipe is spicy and slightly sweet.
  • Let the sauce sit for 15-20 minutes.
  • Chop the green part of the scallion into matchsticks and let them sit in ice water.