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Salmon Crudo with Coconut Dressing | Too hot to cook, try this appetizer instead. It's restaurant quality crudo made right at home. #salmon #crudo #lime #coconutmilk #shallot #jalapeno #dill #honey #fishsauce #appetizer #appetizerrecipe #summerrecipe #seafood #dinner #dinnerrecipe #seafood #cold | The Missing Lokness

Salmon Crudo with Coconut Dressing

Print Recipe
Prep Time 40 minutes
Chilling Time: 20 minutes
Total Time 1 hour
Servings 4 people
Author Lokness

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

  1. 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.
  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. 
  3. I used sushi grade salmon. I get them from Japanese supermarkets and use it on the same day.
  4. 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.
  5. Freezing the salmon helps keep the fish pieces intact. Fatty salmon tends to fall apart easily, so freezing helps prevent that. 
  6. If you can’t find jalapeño, you can use Serrano pepper (spicier) or poblano pepper (milder), but adjust the amount if needed.
  7. 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. 
  8. 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.