Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots
Directions
- 1Fry the carrots in olive oil until lightly golden.
- 2Set the fried carrots over paper towels to remove excess oil.
- 3Chop the light part of the scallions.
- 4Mix 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.
- 5Let the sauce sit for 15-20 minutes.
- 6Save the green part of the scallion and chop into matchsticks.
- 7Let the green scallion matchsticks sit in ice water.
- 8Cut up your sushi grade salmon.
- 9Strain the sauce onto a plate.
- 10Arrange the salmon nicely on the plate.
- 11Top the salmon with the chunky part of the sauce.
- 12Add the fried carrots on top.
- 13Add the green scallions on top.
- 14Grate some lemon zest on top for garnish.
Ingredients
- 6 oz sushi grade salmon
- 1 carrot
- 0.25 cup tamari
- 3 scallions (chopped but set aside the green part for topping)
- 1 tbsp salsa macha or chili crisp
- 1 serrano (thinly sliced)
- 1 large lemon
- 1 tbsp agave syrup
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
- 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.
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