Description
This Spicy Salmon Crudo & Carrots recipe offers a refreshing blend of sushi-grade salmon, marinated rainbow carrots, and a zesty dressing, creating a vibrant and flavorful dish perfect for a light meal or appetizer.
Ingredients
Sushi-Grade Salmon:
8 oz thinly sliced
Rainbow Carrots:
2 medium, peeled and shaved into ribbons
Spicy Dressing:
1 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp sriracha or chili crisp, 1 tsp grated fresh ginger, 1 small minced garlic clove
Additional:
1 scallion, 1 tbsp chopped fresh cilantro, flaky sea salt, black pepper, toasted sesame seeds, microgreens or carrot tops for garnish
Instructions
- Slice Salmon: Thinly slice the sushi-grade salmon and arrange on a chilled plate.
- Prepare Dressing: Whisk together olive oil, lime juice, rice vinegar, soy sauce, sesame oil, sriracha, ginger, and garlic.
- Marinate Carrots: Toss shaved carrots with a spoonful of dressing and salt.
- Assemble: Drizzle remaining dressing over salmon, top with marinated carrots, scallions, cilantro, sesame seeds, and black pepper.
- Garnish & Serve: Add microgreens or carrot tops, and serve immediately.
Notes
- Use a mandoline for ultra-thin carrot ribbons.
- Adjust spice level with more or less sriracha or chili crisp.
- For extra flavor, consider adding diced jalapeño or yuzu juice.
Nutrition
- Serving Size: 1 plate
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 40mg
