Description
This Salmon Crudo with Spicy Scallions Sauce and Crispy Carrots is an exquisite combination of sweet, spicy, and citrusy flavors. The sushi-grade salmon’s silky texture pairs beautifully with the crunchy fried carrots. The sauce, infused with Serrano peppers, tamari, and mirin, adds layers of umami and spice, creating a vibrant and balanced dish perfect for any special occasion.
Ingredients
Units
Scale
- 6 oz sushi-grade salmon
- 1 carrot, cut into thin matchsticks
- 1/4 cup Tamari (or soy sauce)
- 3 scallions (reserve green parts for garnish)
- 1 tbsp salsa macha (or chili crisp)
- 1 Serrano pepper, thinly sliced
- Juice of 1 large lemon
- 1 tbsp agave syrup
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp freshly grated ginger
Instructions
- In a skillet, fry the thinly sliced carrots in olive oil until golden and crispy. Place them on paper towels to drain excess oil.
- Mix the white parts of the scallions, tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, Serrano peppers, and salsa macha in a bowl. Let the sauce sit for 15-20 minutes.
- Thinly slice the green scallion parts into matchsticks and place them in ice water to curl, for garnish.
- Strain the sauce onto a serving plate and arrange the salmon slices on top.
- Garnish with crispy carrots, lemon zest, scallion matchsticks, and any remaining sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes