Salmon Crudo

69 Comments

Facebook is something I check on a daily basis. There, I said it. Mostly because I can keep up with friends and their families. But it’s truly entertaining as well, like when puppy-chimpanzee videos pop up on my feed.

And then there are the food-related posts, not surprisingly, like this one that recently showed up from Williams-Sonoma Taste, which is the W-S blog.

Salmon Crudo with Red Onion and Fried Capers. What? I’ve never heard of salmon crudo, which in Italian means raw salmon. So I knew I just had to make it.

Fortunately, I happened upon a fresh piece of wild salmon at my grocery store. It was like this was all meant to be!

Here’s the recipe from Williams-Sonoma.

Salmon Crudo with Red Onion and Fried Capers

1/2 pound fresh sushi-grade salmon
1/4 cup extra-virgin olive oil
1 tablespoon small capers, rinsed and dried
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley
1/4 cup red onion, very thinly sliced
Flaky sea salt
Freshly ground black pepper
Lemon wedges for serving

First wrap the rinsed and dried salmon in plastic wrap and freeze for 30 minutes.

Using a sharp knife, skin the salmon, then slice the it against the grain into very thin slices. Arrange the slices on a serving platter, overlapping them slightly.

Cover with plastic wrap and refrigerate for 30-60 minutes.

Meanwhile, in a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers to the oil; they will splatter.

Fry, swirling the pan gently to move the capers around until they are golden brown, 30-60 seconds. Transfer the capers to a paper towel-lined plate, and let the olive oil cool for 5 minutes.

Add the lemon juice and parsley to the olive oil and whisk until the mixture is emulsified.

Arrange the red onion on top of the salmon and drizzle with the dressing. I also added some extra fresh parsley.

Season lightly with salt and pepper.

Scatter the capers on top and serve with lemon wedges.

The recipe serves four people.

Or one, in my case.

I enjoyed the salmon crudo on water crackers. And a little salt was definitely necessary.

I can honestly say that eating this salmon was an incredible experience. I’d have it any day over sashimi, and I love sashimi.

69 thoughts on “Salmon Crudo

    • I don’t often come across really unique food items, especially with how much we travel. But wow. This was really unique and special to me, and I was mostly amazed I got salmon that was so fresh. It was just pure delight. I did just have goat brains on kulcha last night at Indian Accent in NYC. Wow. Not something I’ll be able to duplicate!

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  1. You truly do not have to convince a gal born in NE Europe to eat raw fish: it comes right after mother’s milk and stays for a lifetime! Using capers is common – frying them is not. Truly have to try!! Soonest!! Facebook: for me a no-no – got caught in the never ending swirl some 6-7 years ago and if one is working and studying fulltime, that can be a ‘disaster’ area :) !!

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      • Tallinn, Estonia – but came to Australia as a child and this has very much become my home country! Did not mean to be negative about Facebook but with a 70-hour paidwork schedule plus all the very, very many other bits of ‘normal life’, I lasted just on a year, and called it quits . . . . :) ! It was not so much a case of it being ‘addictive’ than one growing exponentially in numbers and unable to fulfil the expected courtesies . . .

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  2. I absolutely love fried capers! The first time I made them I was so surprised to see them “bloom.” I have never made salmon crudo before – someday when I can get truly fresh salmon, I will try! Thanks, Mimi!

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    • Maybe next time? The capers are not only wonderful on the salmon but they flavor the oil. I insist that you try this, especially with the fresh fish you must be able to get your hands on!

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    • Well, it’s definitely raw, and being salmon, it’s extra rich and fatty. Not sure if you’d like it. Maybe you should start with a raw tuna, but not white tuna, which is also rich. It’s a really unique recipe, but definitely the focus is on the salmon.

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  3. That sounds so delicious! Looks like you served it on crackers. I love that it’s so light and fresh. I’ve never had fried capers, but how come? That alone sounds wonderful. When are you having me over?

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    • This wasn’t like a ceviche, though. The salmon stays raw, and the lemon juice is warmed in the oil, almost like a dressing. That’s what makes this dish so unique.

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  4. I often order crudo as appetizer when I’m on the Italian coast, when it is more often locally caught fish such as swordfish that is served in a similar fashion. If the fish is fresh, it is always amazing. I like the idea of cooking the capera and will have to try it.

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    • And honestly, salmon is not my favorite fish served raw, but it was just indescribably delicious. The fried capers also flavored the oil. When you’ve had crudo, do you remember how it’s served? With bread?

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  5. We’ve been eating thin sliced sea bass this way (except for those fried capers – which I must try). It sounds like a very similar technique to Latin American ceviche – i.e. fish ‘cold cooked’ in an acidic juices (usually citrus, but sometimes vinegar). Beautiful dish for a hot day! Love the ripple plate you are serving it on.

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