Recipes

Coconut Lime Salmon Crudo

Published: 

Maddy Goldberg

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PortionsPrep Time Cook Time
 2-4 portions20 minutes1 minute (for oil)

Ingredients

For crudo:

  • 5 oz high quality (“sushi grade”) salmon
  • 1 lime, zested
  • 2 tbsp scallion oil OR olive oil
  • 1 tsp Maldon salt (or another coarse salt)

For scallion oil (optional, can sub with olive):

  • 1 bunch of scallion, green part only
  • 1 cup of canola or vegetable oil

For coconut lime sauce:

  • ½ can of coconut milk, I like to buy one that is on the “thicker” side but any will work!
  • 1 lime, juiced
  • ½ tsp ginger powder
  • ¼ jalapeno, or less if you don’t like spice!
  • 1 tsp lemon grass, very finely chopped (you can also omit this or you can use lemongrass paste if you can’t find fresh at the store!)
  • 1 tsp salt

Directions

  1. Make the oil (optional, sub for olive oil if you want!): In a blender, add scallion oil ingredients. Blend on low speed until combined but not super smooth. Transfer to a saucepan and place over high heat. Watch closely, once you see it JUST begin to boil/bubble, strain through a sieve into a heat-safe dish. Cool in fridge before using. You will have leftover oil, it freezes well and can be used in future!
  2. Make the sauce: In a blender add all sauce ingredients. Blend on high speed for at least 1 minute, or until VERY smooth. Taste and add more salt, lime, jalapeno or ginger as needed. Set in fridge until ready to use.
  3. Finish crudo: In a bowl, mix zest of 1 lime with 2 tbsp scallion oil (or olive oil) Rinse salmon with freezing cold water and pat dry with a paper towel. Use a very sharp knife to cut salmon into thin slices, about 1/8-inch thick. Place pieces flat on a cutting board or piece of parchment. Drizzle or brush pieces with the zest/oil mix. Sprinkle with coarse salt (a healthy pinch of salt per piece. If you’re not sure how much salt, do one piece and taste it!). On a large flat platter or a couple dinner plates, pour the coconut sauce into the base. Drizzle scallion oil around the sauce, it should have a really beautiful contrast between white sauce and bright oil. Carefully lift and place the salmon crudo pieces so they are scattered around the plate. Garnish with more oil. Optional: serve with thick-cut potato chips!