Yuzu Ponzu Salmon Crudo Recipe
Introduction
Yuzu Ponzu Salmon Crudo is a fresh and vibrant dish that highlights the bright citrus notes of yuzu paired with the delicate texture of sushi-grade salmon. It’s a light, elegant appetizer perfect for warm days or special occasions.
Ingredients
- 10 oz sushi-grade salmon
- ½ tbsp cane sugar
- 1 tbsp kosher salt
- 1 very small shallot (brunoise)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp yuzu
- ¼ tsp bonito flakes
- ¼ tsp cane sugar
- 1 parsnip
- Olive oil (for frying and drizzling)
- 1 lemon (zest, to taste)
- Herbs de Provence (to taste)
- Chives (chopped, to taste)
Instructions
- Step 1: Mix ½ tablespoon cane sugar with 1 tablespoon kosher salt. Evenly coat the salmon with this mixture and place it on a baking sheet fitted with a wire rack. Refrigerate for 20 to 30 minutes to quick cure.
- Step 2: Combine the shallot (brunoise), 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon yuzu, ¼ teaspoon bonito flakes, and ¼ teaspoon cane sugar in a small bowl. Let it sit to soften the shallots and meld the flavors.
- Step 3: Clean the parsnip thoroughly. Peel if it’s large and mature, then trim the ends. Use a mandoline to slice thinly, then cut into even matchsticks. Heat olive oil in a small pot to 350℉ and fry the parsnip until golden and crisp, about 2–3 minutes. Drain on paper towels.
- Step 4: Rinse the cure off the salmon under cold water and pat dry with paper towels. Slice the salmon thinly, about ⅛ inch thick. On a serving plate, spread the shallot ponzu mixture, then arrange the salmon slices on top. Garnish with lemon zest, chopped chives, herbs de Provence, crispy parsnips, and a drizzle of olive oil.
Tips & Variations
- Use very fresh, sushi-grade salmon to ensure the best texture and safety when served raw.
- If yuzu is unavailable, substitute with a mix of lemon and lime juice for a similar citrus brightness.
- For extra crunch, try topping with toasted sesame seeds along with the crispy parsnip sticks.
- Adjust the thickness of the salmon slices to your preference, thinner slices create a more delicate mouthfeel.
Storage
Store any leftover salmon crudo components separately in airtight containers in the refrigerator for up to one day. Reassemble just before serving to preserve texture. Fried parsnips will lose their crispness if stored, so it’s best to prepare them fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another fish instead of salmon?
Yes, you can substitute with other sashimi-grade fish like tuna or sea bass. Make sure the fish is very fresh and suitable for raw consumption.
Is it necessary to quick cure the salmon?
The quick cure firms up the salmon’s texture and adds flavor. While you can skip it, curing enhances the dish’s overall taste and makes slicing easier.
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Yuzu Ponzu Salmon Crudo Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Yuzu Ponzu Salmon Crudo recipe features delicate sushi-grade salmon cured lightly with sugar and salt, paired with a tangy shallot ponzu dressing enriched with yuzu citrus. Crispy fried parsnip matchsticks add a delightful crunch to the fresh, thinly sliced salmon, garnished with lemon zest, chives, and herbs de Provence for a balanced blend of textures and flavors—perfect as a refreshing appetizer or light main dish.
Ingredients
Salmon Cure
- 10 oz sushi-grade salmon
- ½ tbsp cane sugar
- 1 tbsp kosher salt
Shallot Ponzu Dressing
- 1 very small shallot (brunoise)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp yuzu juice
- ¼ tsp bonito flakes
- ¼ tsp cane sugar
Fried Parsnip
- 1 parsnip
- Olive oil (for frying and drizzling)
Garnish
- 1 lemon (zest, to taste)
- Herbs de Provence (to taste)
- Chives (chopped, to taste)
Instructions
- Quick Cure: Mix ½ tablespoon of cane sugar with 1 tablespoon of kosher salt. Evenly coat the 10 oz sushi-grade salmon with this mixture. Place the salmon on a baking sheet fitted with a wire rack and refrigerate for 20 to 30 minutes to cure lightly.
- Prepare Shallot Ponzu: Finely brunoise one very small shallot and combine it with 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon yuzu juice, ¼ teaspoon bonito flakes, and ¼ teaspoon cane sugar in a small bowl. Allow the mixture to sit so the shallots soften and the flavors meld together.
- Fry Parsnips: Thoroughly clean the parsnip. If using younger, smaller parsnips, peel is not necessary; otherwise, peel older and larger ones and trim the ends. Use a mandoline to thinly slice the parsnips, then cut the slices into even matchsticks. Preheat olive oil in a small pot to 350°F (175°C) and fry the parsnip matchsticks until golden and crisp, about 2 to 3 minutes. Remove and drain on paper towels.
- Assemble the Crudo: Rinse the cured salmon under cold water to remove the cure mixture and pat dry completely with paper towels. Slice the salmon into thin slices about 1/8 inch thick. On a serving plate, spread a layer of the shallot ponzu mixture, then arrange the salmon slices on top. Garnish with lemon zest, chopped chives, herbs de Provence, crispy fried parsnips, and finish with a light drizzle of olive oil. Serve immediately.
Notes
- Use sushi-grade salmon for safety and the best flavor when serving raw fish.
- Do not over-cure the salmon; 20 to 30 minutes is sufficient to enhance flavor without making the fish too firm.
- Ensure the parsnips are thinly sliced for even frying and maximum crispiness.
- Yuzu juice can be substituted with a mix of lemon and lime juice if unavailable, though the flavor will vary slightly.
- This dish is best served fresh to maintain the texture and freshness of the salmon.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Yuzu ponzu, salmon crudo, sushi-grade salmon, Japanese appetizer, fried parsnips, raw fish, citrus dressing
