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
Scale
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
