Ora King Salmon Crudo Recipe
House cured and lightly smoked with yuzu vinaigrette, capers and dill
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Ingredients
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Ingredients
Method
Directions
- 1
Cure the Salmon
In a small bowl, mix the sea salt and brown sugar. Rub the mixture evenly over the Ora King salmon fillet. Wrap the fillet in plastic wrap and refrigerate for at least 2 hours to cure.
- 2
- 3
Smoky Flavor (Optional)
If desired, lightly smoke the cured salmon using a stovetop smoker for about 15 minutes for added flavor.
- 4
Slice the Salmon
Once cured (and optionally smoked), remove the salmon from the fridge and unwrap. Slice the salmon thinly against the grain.
- 5
Plate and Serve
On a serving plate, arrange the salmon slices. Drizzle with yuzu vinaigrette, and sprinkle with capers and fresh dill. Adjust seasoning with additional black pepper if desired.
