Ora King Salmon Crudo Recipe

Halve the grapes if large, or leave whole if small. In a small bowl, whisk rice vinegar, water, sugar and kosher salt until sugar and salt dissolve.

Add grapes to the pickling liquid, press down to submerge, cover and refrigerate for at least 30 minutes and up to 2 hours. Drain before assembling, reserving a teaspoon of the pickling liquid.

Heat a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate to cool (they will continue to brown off heat).

Combine chopped parsley, prepared horseradish, minced garlic, lemon zest, olive oil and salt in a small bowl. Mix until evenly combined. Taste and adjust salt or horseradish level. Keep chilled until ready to use.

In a small bowl, finely chop parsley and basil together (or pulse briefly in a food processor). Stir in chopped capers, minced shallot, white wine vinegar and olive oil. Season with salt and pepper to taste. The texture should be chunky but saucy; add a little of the reserved pickling liquid if you want a looser consistency.

Using a sharp knife, slice the Ora King salmon into thin slices (about 1/8–1/4 inch thick) against the grain. Arrange slices on a chilled serving plate in a single layer or slightly overlapped.

Season the salmon lightly with the 1/2 tsp sea salt and 1/4 tsp black pepper evenly over the surface. Drizzle with 2 tbs olive oil and 1 tbs lemon juice.

Dot small spoonfuls of horseradish gremolata across the salmon, spacing them to provide bursts of flavor but not overwhelming the fish.

Spoon small pools of salsa verde around and over some pieces of salmon for herbaceous contrast. Scatter the drained pickled grapes across the top.

Sprinkle the toasted pine nuts over the crudo. Finish with microgreens or baby arugula, a light drizzle (1 tsp) of extra-virgin olive oil, and a pinch of flaky sea salt.

Serve immediately, with lemon wedges on the side if desired.