Description
This Sesame Crusted Salmon Crudo is a vibrant, fresh dish that combines the nutty crunch of black and toasted sesame seeds with the delicate flavor of sushi-grade salmon. Accented with a tangy tamari-rice vinegar glaze, crispy fried shallots, and a touch of heat from serrano slices, this appetizer offers a delightful balance of textures and flavors, making it perfect for elegant entertaining or a light, refreshing meal.
Ingredients
Scale
Coating and Seasoning
- 3 tbsp black sesame seeds
- 3 tbsp toasted sesame seeds
- 3 tbsp chives, finely chopped
- ½ tsp honey
- ½ tsp tamari (for brushing on salmon)
Main Ingredient
- 8 oz sushi-grade salmon
Shallots
- 1 large shallot, thinly sliced
- Oil, for frying shallots (about 2 tbsp vegetable or neutral oil)
Sauce
- 2 ½ tbsp tamari (or soy sauce)
- ¼ cup rice vinegar
- 3 tbsp cane sugar
Toppings
- 8 serrano slices (1 slice per salmon piece)
- Water and ice for an ice bath
Instructions
- Prepare the Sesame-Chive Coating: On a plate, combine the black sesame seeds, toasted sesame seeds, and finely chopped chives thoroughly to create the coated mixture.
- Brush Salmon with Honey-Tamari: In a small bowl, mix ½ tsp honey with ½ tsp tamari. Using a brush, coat both sides of the sushi-grade salmon evenly with this mixture to add flavor and help the coating adhere.
- Coat Salmon: Firmly press both sides of the honey-tamari brushed salmon into the sesame-chive mixture to create an even crust on all sides. Once coated, place the salmon in the freezer for 15 minutes to help it firm up for easy slicing.
- Fry Shallots: Pat the thinly sliced shallots dry with paper towels. Add them to a cold pan with enough oil to coat the bottom. Turn the heat to medium and fry the shallots until they become golden and crispy. Remove and drain on paper towels.
- Make the Sauce: In a small saucepan, combine 2 ½ tbsp tamari, ¼ cup rice vinegar, and 3 tbsp cane sugar. Simmer over medium-low heat, whisking frequently, until the sauce thickens slightly and can coat the back of a spoon, about 3 to 5 minutes. Transfer the sauce to a bowl and cool it quickly by placing the bowl over an ice bath.
- Slice the Salmon: Remove the coated salmon from the freezer and slice it into 8 even pieces with a sharp knife to maintain clean edges.
- Assemble and Serve: Spoon the cooled tamari-rice vinegar sauce onto a serving plate. Arrange the sliced salmon evenly over the sauce. Top each piece with a fried shallot and a slice of serrano pepper for added crunch and a spicy kick. Serve immediately and enjoy!
Notes
- Use sushi-grade salmon to ensure freshness and safety when serving raw.
- Frying shallots in a cold pan and heating gradually helps achieve an even golden crispiness without burning.
- The ice bath for the sauce cools it quickly to preserve its bright flavor and prevent over-reduction.
- Adjust serrano slices to your preferred spice tolerance or substitute with milder peppers if desired.
- This dish is best served fresh; avoid making it too far ahead to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: salmon crudo, sesame crusted salmon, raw salmon appetizer, fried shallots, tamari sauce, sushi-grade salmon, Japanese appetizer
