Salmon Crudo
Hook Point Fisheries
4
Thanks to Kayla on the F/V Mikado for this recipe. It's stellar.
Ingredients
8 oz Hook Point Sockeye Salmon
2 tbsp coconut milk, (full fat)
1-2 lemon or lime, (more to top)
3 green onions, (green and white part)
1/4 cup fresh cilantro
1/2 orange
1 1/2 tsp fresh ginger
1 tsp sesame oil
2 serrano peppers, (1 chopped and 1 sliced thinly)
1 1/2 tbsp tamari or soy sauce
Salt and pepper, to taste
Olive oil, to taste
Za'atar, to taste
Directions
Mix together the green onion, lemon juice, orange, ginger, tamari, sesame oil, coconut milk, cilantro, chopped serrano, salt, and pepper to a food processor and pulse until smooth.
Slice the salmon super thin and arrange on a plate.
Drizzle the scallion ginger sauce on top.
Add a touch of lemon/lime juice, olive oil, za'atar, and flaky salt.
Top with serrano slices and enjoy!