Salmon Crudo with Coconut Dressing
This Salmon Crudo with Coconut Dressing requires no cooking at all. It’s fresh and bright summer appetizer that is guaranteed to impress.
This summer has been extremely hot everywhere. We had temperatures in the 90s˚F for weeks, earlier than usual. The strange part was the humidity that came along with it. Los Angeles has a Mediterranean climate, similar to a desert climate, which means mostly dry weather with rain only a few months out of the year. So the stickiness was especially uncomfortable for us.
Because of the heat, I wanted to make something cold and refreshing. When we dine out, we love ordering a crudo dish. “Crudo” means raw in Italian. It’s raw fish dressed in a citrusy, light and flavorful sauce. And it’s actually not as complicated to make as you might think. It’s an elegant dish that’s perfect for impressing a date or a small dinner party.
This version is inspired by the trout crudo we tried at Bavel. It didn’t come out exactly like the one we had, but the flavors were really wonderful. There’s a little creaminess from the coconut milk, brightness from the lime, richness from the buttery salmon, heat from the jalapeño, crunchiness from the shallot, freshness from the radish and lime zest, and little bursts of saltiness from sea salt. I can’t wait for you to try this.
This recipe is best served as an appetizer for 4, but if you love raw fish and crudo, it can be served for 2, which is exactly what I did.
Here are few things to help put this together:
Coconut Dressing:
The dressing is best to make at least one hour ahead and kept in the fridge to chill until cold.
Salmon:
Since the salmon is served raw, it’s safer to use sushi grade fish. I usually picked mine up from a local Japanese supermarket. Before cutting, place the salmon in the freezer for at least 15 – 20 minutes. This firms up the fish, making it much easier to slice cleanly and hold its shape.
Toppings:
Every single one of these toppings is essential. Each one brings a different element to the dish, so I highly recommend not skipping any of them. The amounts can be adjusted to your taste. If you like things spicy, feel free to add more jalapeño.
One last thing: keep everything as cold as possible. This is a cold dish, so you want every component to taste refreshingly cold. If you’re not using something right away, keep them in the fridge until you’re ready to plate.
When the heat is unbearable and you don’t want to turn on the stove, this is the perfect appetizer to make. Full of bright, fresh flavors and completely no cook, it’s a great way to stay cool for the rest of the summer. Hope you will try this soon!
Salmon Crudo with Coconut Dressing
Ingredients
- ½ pound sushi-grade salmon, (boneless and skinless)
- 1½ tablespoons shallot, (minced)
- ½ small red radish, (thinly sliced and quartered)
- ½ teaspoon jalapeño, (seeded and minced)
- 1½ teaspoons extra virgin olive oil
- Dill
- Zest from ½ lime
- Maldon salt or flaky sea salt
- Black pepper
Coconut Dressing:
- ¼ cup full-fat canned coconut milk
- 3 tablespoons fresh lime juice, (1 – 2 limes)
- 1 teaspoon ginger, (peeled and grated)
- 1 teaspoon fish sauce
- ¼ teaspoon honey
- Kosher salt
Instructions
- One hour ahead, in a small nonreactive bowl, combine the ingredients for coconut dressing. Season with salt. Cover with plastic wrap and chill in the fridge.¼ cup full-fat canned coconut milk, 3 tablespoons fresh lime juice, 1 teaspoon ginger, 1 teaspoon fish sauce, ¼ teaspoon honey, Kosher salt
- Place the salmon in the freezer for about 15 – 20 minutes. That will firm up the salmon a little bit, so it’s easier to cut.½ pound sushi-grade salmon
- Meanwhile, prepare the shallot, radish, jalapeño. To keep the radish from wilting, place in a bowl of water until ready to use.1½ tablespoons shallot, ½ small red radish, ½ teaspoon jalapeño
- Pat the salmon dry with a paper towel. Cut the salmon into cubes (slightly smaller than ½-inch). Place them in a medium nonreactive mixing bowl. Add 3-tablespoon dressing, shallot and jalapeño. Adjust with more shallot and jalapeño if desired.
- To assemble, in a large rimmed large plate or 2 medium rimmed plates, scoop a few tablespoons dressing on the plate. Add the salmon mixture and spread across evenly. Drizzle the olive oil all over. Top with radish, dill, and lime zest. Season with Maldon salt and black pepper. Serve cold.1½ teaspoons extra virgin olive oil, Dill, Zest from ½ lime, Maldon salt or flaky sea salt, Black pepper
Notes
- For serving size, this is enough for 4 as an appetizer. But if you love raw fish like I do, it makes a great side dish for 2.
- Leftover coconut milk can be stored in an airtight container in the fridge for about 4 days. It’s great to use in desserts, like this and this.
- I used sushi grade salmon. I get them from Japanese supermarkets and use it on the same day.
- Nonreactive bowl and saucepan: glass, ceramic, stainless steel, or most nonstick materials. The reason for using nonreactive cookware is that it won’t react with the acid from the lime.
- Freezing the salmon helps keep the fish pieces intact. Fatty salmon tends to fall apart easily, so freezing helps prevent that.
- If you can’t find jalapeño, you can use Serrano pepper (spicier) or poblano pepper (milder), but adjust the amount if needed.
- When preparing pepper, it’s best to wear disposable gloves. The capsaicin oil can get into your hands and it’s hard to wash off.
- The crudo can be made up to 15 minutes ahead and kept in the fridge. Do not make it too far in advance, as the citrus will start to cook the salmon.
