Sake Crudo Recipe
purple cabbage cured salmon, cantaloupe zu, cantaloupe
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Ingredients
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Ingredients
Method
Directions
- 1
Cure the Salmon
In a shallow dish, combine sake, soy sauce, sesame oil, lime juice, salt, and black pepper. Place the salmon fillet in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 30 minutes.
- 2
Prepare the Cabbage
While the salmon is curing, finely shred the purple cabbage and place it in a bowl. Add a pinch of salt and let it sit to soften for about 10 minutes.
- 3
Make the Cantaloupe Puree
In a blender, puree the cantaloupe until smooth. If desired, strain through a fine sieve for a smoother texture.
- 4
Assemble the Dish
Once the salmon is cured, remove it from the marinade and slice it thinly. On a plate, arrange the purple cabbage, top with the sliced salmon, and drizzle with cantaloupe puree. Scatter diced cantaloupe on top.
- 5
Garnish and Serve
Sprinkle chopped chives over the dish for garnish. Serve immediately as a refreshing appetizer.
