{"id":331361,"date":"2025-12-05T16:01:30","date_gmt":"2025-12-05T16:01:30","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/salmon-crudo-cook-republic\/"},"modified":"2025-12-05T16:01:30","modified_gmt":"2025-12-05T16:01:30","slug":"salmon-crudo-cook-republic","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=331361","title":{"rendered":"Salmon Crudo – Cook Republic"},"content":{"rendered":" \r\n
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Salmon Crudo is the quintessential summer appetiser, a bright, fresh, raw-fish dish made with sashimi-grade salmon, pickled shallots and a citrus dressing bursting with orange and lemon. It takes 20 minutes to make and adds a wow factor to your gatherings and parties!<\/p>\n\n\n\n

\"Salmon<\/span><\/figure>\n\n\n
Jump to:<\/summary><\/details>\n\n\n

\ud83c\uddee\ud83c\uddf9 What is Crudo?<\/h2>\n\n\n\n

Crudo is Italian for “raw” and typically refers to a cold appetiser dish made from sashimi-grade, thin slices of raw fish or seafood dressed with citrus, olive oil, and seasonings. It is quick and easy to put together and has that wow factor for entertaining.<\/p>\n\n\n\n

\ud83c\udf4b Why you’ll love this Salmon Crudo?<\/h2>\n\n\n\n
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  1. Takes only 20 minutes to prepare.<\/li>\n\n\n\n
  2. Made with everyday, easily accessible ingredients.<\/li>\n\n\n\n
  3. It is fresh, flavourful and a lovely palate cleanser at the start of a meal.<\/li>\n\n\n\n
  4. Looks elevated and beautiful, perfect for dinner parties and entertaining.<\/li>\n<\/ol>\n\n\n\n

    \ud83d\udc1f Ingredients<\/h2>\n\n\n\n
    \"Salmon\"Salmon<\/span><\/figure>\n\n\n\n

    Salmon<\/strong> – Buy the freshest sashimi-grade, boneless salmon fillet from your fishmonger on the day of preparation and serving. Chill salmon fillet in the freezer for 40-60 minutes before prep, to ensure easy cutting and clean slices.<\/p>\n\n\n\n

    Citrus<\/strong> – A combination of lemon and orange makes for a wonderful citrus dressing that balances sour and sweet notes. You can use just lemon if you prefer.<\/p>\n\n\n\n

    French Shallots<\/strong> – These are the small pink shallots with a mild onion taste that are great pickled and added to salads. You can substitute with red onion.<\/p>\n\n\n\n

    Olive Oil<\/strong> – Use a cold-pressed olive oil with a deep green colour and robust taste.<\/p>\n\n\n\n

    Garlic, salt and pepper.<\/strong><\/p>\n\n\n\n

    \ud83d\udd2a How to make Salmon Crudo?<\/h2>\n\n\n\n
    \"Place\"Place<\/span><\/figure>\n\n\n\n
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    1. Place sliced French shallots in a glass bowl. <\/li>\n\n\n\n
    2. Add vinegar, salt and pepper to pickle them until they are a deep pink colour, approximately 10 minutes. Rinse and drain.<\/li>\n<\/ol>\n\n\n\n
      \"Add\"Add<\/span><\/figure>\n\n\n\n

      3. Add lemon and orange zest, lemon juice, garlic and olive oil to a bowl. <\/p>\n\n\n\n

      4. Mix the marinade, strain through a sieve and set aside.<\/p>\n\n\n\n

      \"Season\"Season<\/span><\/figure>\n\n\n\n

      5. Season the marinade. <\/p>\n\n\n\n

      6. Using a sharp knife, cut the chilled slab of salmon into 1\/2 cm-thick slices, wiping the blade between slices.<\/p>\n\n\n\n

      \"Assemble\"Assemble<\/span><\/figure>\n\n\n\n

      7. Assemble salmon slices on a shallow, rimmed serving plate. <\/p>\n\n\n\n

      8. Top with pickled shallot and capers. Drizzle dressing, garnish with dill and serve immediately.<\/p>\n\n\n\n

      \"Salmon\"Salmon<\/span><\/figure>\n\n\n\n

      \ud83c\udf7d\ufe0fServing Suggestions<\/h2>\n\n\n\n

      This Salmon Crudo is best served with plain crackers or a delicious Focaccia bread.<\/p>\n\n\n\n

      This dish cannot be prepped ahead or stored in the fridge or freezer. For health reasons, it must be prepped and consumed while it is still fresh.<\/p>\n\n\n\n

      \u2764\ufe0f More Crudo And Ceviche Recipes<\/h2>\n\n\n\n\n

      Recipe<\/h2>
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      Hungry For More Recipes?<\/span> Subscribe to my FREE weekly cooking newsletter<\/a>. Check out Instagram<\/a>, Facebook<\/a>, and Tiktok<\/a> to see everything I share! And if you love exploring cooking techniques, discovering new cookbooks and want access to my exclusive veg-forward recipes, join my Best-Selling Substack<\/a>!<\/p>\n

      \"Salmon\"Salmon<\/div>\n
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      • Place the salmon fillet in the freezer for 20 minutes to firm up. <\/span><\/p><\/li>

      • To make the pickled shallots, add French shallots, vinegar, salt and pepper to a bowl. Mix gently and setaside for 10 minutes. Rinse and drain.<\/span><\/p><\/li>

      • To make the crudo dressing, add olive oil, lemon juice, garlic, lemon and orange zest, salt and pepper to a small bowl and mix well. Allow to steep for 20 minutes to develop the flavours. Strain using a sieve and discard the solids.<\/span><\/p><\/li>

      • Remove salmon from the freezer and cut into 1\/2cm thick slices using a sharp knife, wiping the blade between slices.<\/span><\/p><\/li>

      • Arrange salmon slices on a large serving plate. Top with shallots, capers and dill. Drizzle the crudo dressing evenly. Serve with thinly sliced baguette.<\/span><\/p><\/li><\/ul><\/div><\/div>\n\n\t\n\t

        Crudo Dressing<\/strong> – This can be prepared up to a week in advance and stored in the fridge.<\/span><\/span>\nSalmon<\/strong> – Ensure that your salmon fillet is sashimi-grade, boneless, skinless and freshly sourced on the day of serving. Chill in the freezer for 40-60 minutes to ensure easy, clean slices.<\/span>\nFrench shallot<\/strong> – These are small, pink, and resemble an onion. They have a sweeter, milder taste and are great for instant pickling or adding raw to dishes. You can substitute with red onion.<\/span>\nServing & Storage<\/strong> – The salmon crudo must be prepped and served fresh on the day. As this is a raw fish dish, freshness is of the utmost importance for health reasons.<\/span><\/div><\/div>\n\n\n\t

        Calories: <\/span>189<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>13<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>13<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>534<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>348<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>34<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>15<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p><\/div>\n\n\n\n<\/div><\/div><\/div>\n\t\t\t<\/div>