Salmon Belly Crudo* Recipe

Inspired by Row 34

Time30m

Serves4

Concord grape, radish, orange, chili, salsa verde

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Ingredients

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1
Prepare the Salmon
Using a sharp knife, slice the salmon belly into thin, bite-sized pieces. Ensure the skin is removed if necessary and place in a bowl.
2
Prepare the Grapes
Wash the Concord grapes thoroughly. Cut them in half and remove any seeds. Keep aside.
3
Prepare the Radishes
Thinly slice the radishes using a mandoline or a sharp knife. Place in a separate bowl.
4
Prepare the Orange
Peel the orange and cut it into segments. Remove any seeds and set aside.
5
Prepare the Chili
Finely chop the fresh chili, removing seeds if you prefer less heat.
6
Prepare the Salsa Verde
If using store-bought salsa verde, ensure it is well-mixed. If making from scratch, blend cilantro, garlic, jalapeño, lime juice, and olive oil until smooth.

7
Combine Ingredients
In a large serving bowl, gently mix together the salmon belly, Concord grapes, radish slices, orange segments, and chopped chili.
8
Dress the Crudo
Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt. Gently toss to combine.
9
Serve with Salsa Verde
Serve the salmon belly crudo on a platter, with a generous spoonful of salsa verde on top or on the side. Garnish with fresh cilantro leaves.