This is a salmon season in the Copper River, Alaska. Yesterday caught salmon was delivered in our local stores in Midwest by overnight flight. My husband and I could not miss this event and bought a wonderful fresh fish. It is expensive, but twice a year we are ready to spend more money for such a pleasure to enjoy fresh fish. The folks from Alaska probably would laugh at me.
Some of the fish (bones and trimming) will go to the soup, a good size salmon piece would be ideal for gravlax, some will be prepared on a grill, and the day of purchase I made ‘Asian style ceviche’ and crudo. I prepared two incredibly delicious, but completely different in taste plates of salmon. Such an exquisite and delicious appetizer with a glass of martini followed by juicy and flavorful steak with young French green beans.
Crudo, ceviche, carpaccio, hinava, lap pla, kokoda, sushi, tartar – these dishes all about raw fish. The difference would be in the origin, sometimes in fish varieties, marinade and presentation. In Italian,’ crudo’ means ‘raw’. Crudo appetizers are very popular today. Many restaurants created crudo plates in their menu. Well, follow this food fashion, I prepared, fantastic looking and mouth watering salmon crudo.
- 4 oz fresh salmon
- Juice of ½ lemon or lime (or more, depends on the size and juiciness of citrus)
- Coarse salt
- Ground black pepper (optional)
- 1 tbsp finely chopped chili pepper (I use jalapeno)
- 1 tbsp finely chopped shallot, or red onion, or sweet onion
- High quality extra virgin olive oil
- Lemon or lime wedges for serving
Wash the fish and dry it with paper towel. Slice into very thin strips.
Arrange the fan or a circle of sliced fish on a plate. Juice the lemon or lime on the fish.
While the salmon is ‘cooking’, chop chili and onions.
Sprinkle the fish with salt, black pepper, onion and chili. Drizzle with the olive oil.
Cook with pleasure and enjoy the world!