Spicy Salmon Crudo & Carrots
Spicy Salmon Crudo & Carrots 🥕🧡 Ok, I LOVE raw fish ok? I feel like we've established that by now but I am especially weak for salmon. RAW salmon obviously. Out of all my salmon crudos, this is one of my favorites BECAUSE it is everything you could want in a dish, sweet, spicy, citrusy but the true star is the crispy carrots I crowned it with. Truly *chefs kiss.*
Ingredients
- •6 oz Salmon (sushi grade)
- •1 Carrot (cut into very thin matchsticks)
- •0.25 cup Tamari (or soy sauce)
- •3 Scallions (chopped but set aside the green part for topping)
- •1 tbsp Salsa macha (salsa macha recipe or chili crisp)
- •1 Serrano (thinly sliced)
- •1 Lemon (large)
- •1 tbsp Agave syrup
- •1 tbsp Mirin
- •1 tbsp Rice vinegar
- •1 tsp Sesame oil
- •1 tsp Ginger (freshly grated)
Instructions
- First, fry the carrots in olive oil until lightly golden. Then, set over paper towels to remove excess oil.
- Secondly, mix the light part of the scallions with the Tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, Serranos and salsa macha/chili crisp. Then, let it sit for 15-20 minutes.
- Save the green part of the scallion and chop into matchsticks. Then, let them sit in ice water.
- Lastly, strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest and scallions.
