Salmon Crudo
Found in
Appetizers & Snacks
Fish/Seafood
ItalianMediterranean
Summer, Grilling & Picnics
Dairy FreeGluten Free
Ingredients
2
(8 oz.) cryo-frozen sashimi (sushi-grade) salmon
1
large lemon
- flaky coarse sea salt and freshly ground Kowalski's Black Peppercorns, to taste
1-2 pinches
crushed red pepper flakes, to taste
8-10
Castelvetrano or other green olives, pitted and finely chopped
1 cup
thinly shaved fresh fennel bulb, plus some fronds for garnish
3 tbsp.
Kowalski's Extra Virgin Olive Oil
Directions
- Puncture package of fish or remove completely from packaging; cover and thaw in the refrigerator.
- If still in packaging, drain and remove fish. Pat fish dry with paper towels; place in freezer for 30-60 min. for easier slicing.
- Slice fish against the grain as thinly as you can (about ⅛-¼" thick); arrange in a single layer on chilled plates.
- Using a fine grater, remove zest from half of the lemon; set zest aside.
- Cut 2 thin slices from the other end of the lemon; cut these slices into quarters and set aside.
- Just before serving, drizzle fish with juice squeezed from remaining piece of lemon; sprinkle with salt, pepper, red pepper flakes and lemon zest.
- Scatter olives, shaved fennel, fennel fronds and lemon pieces over fish; drizzle generously with oil. Serve immediately.
