Description
This Spicy Salmon Crudo & Carrots recipe features thinly sliced sashimi-grade salmon paired with fresh heirloom carrot ribbons and a zesty, spicy dressing made from rice vinegar, sesame oil, chili crisp, and lime juice. Garnished with cilantro, scallions, toasted sesame seeds, and optional microgreens, this Asian-inspired appetizer is light, vibrant, and perfect for an elegant starter or refreshing snack.
Ingredients
Scale
Salmon and Vegetables
- 6 oz sashimi-grade salmon, thinly sliced
- 2 small heirloom carrots, peeled into ribbons
- Microgreens or carrot tops for garnish (optional)
Dressing and Garnishes
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon soy sauce or tamari
- ½ teaspoon honey
- 1 teaspoon chili crisp or chili oil (plus more to taste)
- 1 teaspoon fresh lime juice
- Pinch of sea salt
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon thinly sliced scallions
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, sesame oil, soy sauce or tamari, honey, chili crisp, fresh lime juice, and a pinch of sea salt until well combined to create a flavorful, spicy dressing.
- Marinate Carrots: Gently toss the peeled carrot ribbons in half of the dressing, ensuring they are evenly coated. Let them marinate for 5–10 minutes to absorb the flavors.
- Arrange Salmon: Lay the thinly sliced sashimi-grade salmon evenly on a chilled plate or shallow dish to keep it fresh and visually appealing.
- Dress the Salmon: Drizzle the remaining half of the spicy dressing over the arranged salmon slices, adding flavor and moisture.
- Top with Carrots and Garnish: Place the marinated carrot ribbons over the salmon. Sprinkle with chopped cilantro, thinly sliced scallions, toasted sesame seeds, and garnish with microgreens or carrot tops if desired.
- Serve Immediately: Serve this vibrant and refreshing salmon crudo right away as a light appetizer or elegant starter.
Notes
- Always use sashimi-grade salmon to ensure safety when serving raw fish.
- For variation, substitute the carrots with shaved fennel or cucumber ribbons.
- Adjust the spice level by increasing or decreasing the amount of chili crisp used in the dressing.
