Salmon Crudo Recipe
sliced loch duart, pickled ginger, jalapeno vinaigrette, sesame, cured jalapeno
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Ingredients
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Salmon
Pickled Ginger
Jalapeno Vinaigrette
Garnish
Method
Preparation of Salmon
- 1
Slice the Salmon
Using a sharp knife, slice the Loch Duart salmon into thin sashimi-style pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.
Making Jalapeno Vinaigrette
- 2
Prepare the Vinaigrette
In a blender, combine the whole fresh jalapeno (remove seeds for less heat if desired), olive oil, rice vinegar, honey, and salt. Blend until smooth.
Assembly
- 3
Combine Components
Drizzle the jalapeno vinaigrette generously over the sliced salmon. Arrange the pickled ginger alongside the salmon.
- 4
Garnish
Sprinkle sesame seeds over the top and add the cured jalapeno slices for an extra kick.
