Seafood > Salmon > Salmon Crudo

Salmon Crudos with Orange and Fennel Recipe

Ingredients with Measurements:
- 1 lb fresh salmon fillet, skin removed
- 1 large orange, peeled and segmented
- 1 small fennel bulb, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh dill

Special equipment needed:
- Chef's knife
- Cutting board
- Mandoline slicer (optional)
- Small mixing bowl
- Serving platter

Step-by-step instructions:

1. Begin by slicing the salmon fillet into thin, bite-sized pieces using a sharp chef's knife. Arrange the slices on a serving platter.

2. Next, prepare the orange segments by using a sharp knife to remove the peel and pith. Cut the orange into bite-sized pieces and scatter them over the salmon.

3. Thinly slice the fennel bulb using a mandoline slicer or a sharp knife. Scatter the sliced fennel over the salmon and orange.

4. In a small mixing bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper. Drizzle the dressing over the salmon, orange, and fennel.

5. Sprinkle the chopped dill over the top of the dish.

6. Serve immediately and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe serves 4 people as an appetizer or 2 people as a main course.

Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 8g
Protein: 20g
Sodium: 170mg
Sugar: 4g

Substitutions for ingredients:
- Instead of salmon, you can use any other type of fresh, raw fish such as tuna or sea bass.
- If you don't have fresh dill, you can use parsley or cilantro instead.
- You can substitute the orange with grapefruit or blood orange for a different flavor profile.

Variations:
- Add sliced avocado or cucumber for extra texture and flavor.
- Top the dish with toasted pine nuts or sliced almonds for crunch.
- Use lime juice instead of lemon juice for a different citrus flavor.

Tips and tricks:
- Make sure to use a sharp chef's knife to slice the salmon thinly and evenly.
- If you don't have a mandoline slicer, you can use a vegetable peeler to slice the fennel into thin ribbons.
- For best results, use the freshest ingredients possible.

Storage instructions:
This dish is best served fresh and should be consumed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Reheating instructions:
N/A

Presentation ideas:
Arrange the salmon crudos on a large platter and garnish with additional fresh herbs or citrus slices.

Garnishes:
Fresh herbs such as dill, parsley, or cilantro make a great garnish for this dish. You can also use citrus slices or toasted nuts.

Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve this dish with a side of crusty bread or a simple green salad.

Troubleshooting advice:
If the salmon is not sliced thinly enough, it may be difficult to eat and may not have the desired texture. Make sure to use a sharp knife and slice the salmon as thinly as possible.

Food safety advice:
Make sure to use fresh, high-quality ingredients and store any leftovers in the refrigerator.

Food history:
Salmon crudos is a popular dish in many coastal regions, particularly in Italy and Japan. The dish typically features raw salmon that is thinly sliced and served with a variety of accompaniments.

Flavor profiles:
This dish is light and refreshing, with a delicate balance of sweet and savory flavors. The orange adds a bright, citrusy note while the fennel provides a subtle anise flavor.

Serving suggestions:
Serve this dish as an appetizer or as a light main course. It's perfect for a summer dinner party or a romantic date night.

Related Categories

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Taste: Citrusy, Refreshing, Tart, Savory, Herbaceous