Wildtype Sustainable Salmon Crudo* Raw Thinly Sliced Wildtype Cultivated Salmon*, Green Apple, Grapefruit, Coconut-pineapple-ginger-lime Sauce & Scallions Recipe
Make Wildtype Sustainable Salmon Crudo* Raw Thinly Sliced Wildtype Cultivated Salmon*, Green Apple, Grapefruit, Coconut-pineapple-ginger-lime Sauce & Scallions Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SMALL PLATES
Method
SMALL PLATES
Select and handle salmon correctly: use sushi-grade (sashimi-grade) wildtype sustainable salmon. Keep it chilled at or below 40°F (4°C) until ready to slice. Freeze briefly if needed to aid precise thin slicing.
Arrange a chilled plate or shallow platter. Lay the salmon slices in a single layer, overlapping slightly, forming a foundation for the crudo pattern.
Brush or dollop a thin layer of the coconut-pineapple-ginger-lime sauce across the salmon to lightly glaze without overpowering. Reserve a portion for finishing drizzle.
Scatter green apple matchsticks and grapefruit segments over the salmon, distributing evenly for color, texture, and balance of sweet-tart flavors.
Season with salt and white pepper in a light touch to enhance the salmon without masking its flavor. Sprinkle toasted sesame seeds for aroma and texture.
Drizzle the remaining sauce around the plate and over the fruit and fish as a unifying glaze. Add fresh lime juice to brighten if desired.
Finish with sliced scallions as a bright green garnish. Serve immediately with light, crisp accompaniments if desired.