Salmon crudo is a favorite of mine because of the light fresh flavors and it is fatty enough to feel satisfied even when you eat it raw. This crudo recipe is lightly seared to create a light layer of crust for texture while keeping the center completely raw.
Ponzu sauce — soy sauce, lime and ginger — is a nice combination of salty and citrus flavors which go nicely with the rich tasting fish. This dish is simple to make with not a lot of ingredients and make sure you buy sashimi grade salmon so you can eat it raw.
1/3 pound salmon, sashimi grade
1/4 cup soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon rice vinegar
1 tablespoon brown sugar
1 cup fresh arugula, optional
1. Place the salmon on a cutting board and sprinkle with salt and pepper. Then, heat a medium saute pan over medium high heat for 2 minutes until lightly smoking.
2. Add salmon to the pan and seared skin side up for 1 minute. Flip salmon over and sear for another minute on the skin side.
3. While the salmon is searing, in a small pot combine soy sauce, ginger, lime juice, vinegar and sugar. Heat the pot over medium-heat just until bubbling and then remove from heat.
4. Place the salmon on a cutting board and cut it into 1/4 inch thick slices.
5. Place the slices of salmon on a plate lined up closely together and drizzle with the Ponzu sauce. Sprinkle the fish with fresh arugula. Enjoy!