Salmon Crudo with Apple Cilantro and Yuzu dressing
Ingredients
3 lbs. Sashimi grade scottish salmon
1 finely diced green apple
1 bunch finely chopped cilantro
Juice and zest 1 lime
Juice 1 cara cara orange
1 clove crushed garlic
1-2 tbsp mirin
Micro greens / micro cilantro
2 tbsp Kosher salt for curing
1/2-1 tsp Kosher salt for dressing
Preparation
Step 1: Sprinkle fillet of salmon with salt. Lace in the fridge for up to 2 hours for a quick cure. This helps to rid the flesh of excess moisture, intensifies flavour and enhances texture. When done, rinse salt off and dry in a paper towel.
Step 2: In a bowl combine, juice and zest of lime and cara cara orange, garlic and mirin, sprinkle of salt and olive oil. Mix too combine.
Step 3: Add finely diced apple and cilantro to the yuzu dressing, add salt to taste and mix to combine.
Step 4: Slice salmon in 1/2 slices. Place around an oval or circular family style serving tray, sprinkle apple topping over. Drizzle with olive oil and maldon salt. Add micro greens in the centre.
