Salmon Crudo Salad with Pomegranate and Apple
I posted this recipe on my Instagram feed a few years back, and I still have people telling me it’s their signature Rosh Hashanah appetizer. I’ve changed it around a little here, but I won’t blame you if you adopt it too - it’s easy, beautiful, and perfectly in theme!
Ingredients
1 cup kosher salt, for curing
¼ cup sugar, for curing
1 pound sashimi-grade salmon
2 large green apples, finely diced
½ shallot, diced
Zest and juice of 1 lime
1 jalapeno, diced
1 tablespoon chopped tarragon
1 tablespoon chopped cilantro
Maldon salt, for garnish
Good quality olive oil, for drizzling
½ cup pomegranate seeds
3 radishes, shaved thinly
Microgreens, for garnish
Preparation
To quick cure the salmon, mix salt and sugar and sprinkle evenly all over salmon in a glass dish. Cover and refrigerate for 30 minutes. Rinse in cold water to remove salt and sugar, and pat dry with kitchen or paper towel. Curing will help firm up and remove water from the fish, resulting in a deeper and more intense flavor.
Using a sharp chef’s knife, slice the fatty thinner part of the salmon off and discard. Next, slice along the spine so you are left with two equal parts. Slice each side into even ⅛” slices, so they are thin but still a substantial bite. The last few slices will be harder to slice evenly, so just use those for snacking or for salmon tartare.
Combine apple, shallot, lime zest and juice, diced jalapeno, tarragon, and cilantro in a medium bowl. Stir to combine.
Plate salmon, then evenly distribute apple-herb mixture. Sprinkle with Maldon salt and drizzle with olive oil. Garnish with pomegranate seeds, shaved radish and microgreens.
Tip
The salmon cure can be done one day in advance. Once cured, drizzle with olive oil, tightly seal in a zip lock bag and leave on tray of ice in your fridge. Change ice as needed.