Serves: 4
The secret to this starter dish is to find the freshest salmon you can find. The perfect appetizer served with lemon juices. Enjoy with white wine or Champagne on warm summer nights.
A classy yet super easy to prepare salmon Crudo with Red Onion and Fried Capers is something I learned from a friend years ago. I was hesitant because I never liked eating raw. But one bite changed it all! And the presentation is so pretty, I feel like I am in paradise!
Ingredients
1/2 pound (250 grams) fresh sushi-grade skinless salmon, wrapped tightly in plastic wrap and frozen for 30 minutes
1/4 c. (2 fl. oz./60 ml) extra-virgin olive oil
1 tablespoon small capers, rinsed and dried
1 tablespoon fresh lemon juice
2 teaspoons minced fresh flat-leaf parsley
1/4 red onion, very thinly sliced
Flaky sea salt and freshly ground black pepper
Lemon wedges for serving
How to make Salmon Crudo with Red Onion and Fried Capers
Step 1: Slice the salmon very thinly against the grain using a sharp knife.
Step 2: On a serving platter, arrange the salmon slices. It is okay for the slices to slightly overlap.
Step 3: Use plastic wrap to cover the salmon and place it in the fridge for about 30 to 60 minutes.
Step 4: Warm the olive oil in a small frypan over medium-high heat. Add the capers carefully to the oil and fry for about 30 to 60 seconds until golden brown. To move the capers around, gently swirl the pan.
Step 5: Once done, transfer the capers to a paper-towel-lined plate.
Step 6: And into a small bowl, pour the oil. Allow cooling for about 5 minutes.
Step 7: To the bowl with the oil, add the lemon juice and parsley. Whisk well to emulsify the dressing.
Step 8: On top of the salmon, arrange the red onion and drizzle with the dressing. Lightly season with salt and pepper. And on top, scatter the capers.
Step 9: Serve with lemon wedges. Enjoy!
Ingredients
- 1/2 pound (250 grams) fresh sushi-grade skinless salmon, wrapped tightly in plastic wrap and frozen for 30 minutes
- 1/4 c. (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tablespoon small capers, rinsed and dried
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh flat-leaf parsley
- 1/4 red onion, very thinly sliced
- Flaky sea salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
Step 1: Slice the salmon very thinly against the grain using a sharp knife.
Step 2: On a serving platter, arrange the salmon slices. It is okay for the slices to slightly overlap.
Step 3: Use plastic wrap to cover the salmon and place it in the fridge for about 30 to 60 minutes.
Step 4: Warm the olive oil in a small frypan over medium-high heat. Add the capers carefully to the oil and fry for about 30 to 60 seconds until golden brown. To move the capers around, gently swirl the pan.
Step 5: Once done, transfer the capers to a paper-towel-lined plate.
Step 6: And into a small bowl, pour the oil. Allow cooling for about 5 minutes.
Step 7: To the bowl with the oil, add the lemon juice and parsley. Whisk well to emulsify the dressing.
Step 8: On top of the salmon, arrange the red onion and drizzle with the dressing. Lightly season with salt and pepper. And on top, scatter the capers.
Step 9: Serve with lemon wedges. Enjoy!
