Salmon crudo is a light, fresh dish that’s perfect for anyone who loves seafood. Crudo means “raw” in Italian, and this dish features thinly sliced raw salmon, paired with simple ingredients that enhance its natural flavor. It’s elegant enough to serve at a Christmas dinner party but easy enough to make for a casual meal.
If you’re new to making crudo, don’t worry. It’s all about using fresh, high-quality ingredients and keeping things simple. Here’s everything you need to know about preparing and serving salmon crudo.
Serving Salmon Crudo
Salmon crudo is best served immediately after it’s prepared. It makes a great Christmas appetizer or a light main course when paired with a salad or crusty bread.
For a special touch, serve it with a glass of chilled white wine or sparkling water with a slice of lemon.
ALSO READ: Sugar-Free Christmas Cookies: A Healthy Holiday Treat
Salmon Crudo Recipe: Best Christmas Appetizers
Course: MainCuisine: AmericanDifficulty: Easy6-8
servings10
minutes30
minutes545
kcalSalmon crudo is a wonderful way to showcase the beauty of fresh seafood. It’s light, healthy, and incredibly easy to make. Whether you’re hosting a fancy dinner or enjoying a quiet meal at home, this dish is sure to impress.
Give it a try, and enjoy the delicate flavors of salmon crudo!
Ingredients
1/4 cup well-shaken and stirred unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon fish sauce
3/4 teaspoon green yuzu kosho
3/4 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece)
1 large pink grapefruit
8 ounces sushi-grade boneless, skinless salmon (preferably salmon belly)
1 red Fresno chile, seeded and thinly sliced (optional)
Flaky sea salt, to taste
2 to 3 teaspoons extra-virgin olive oil
Fresh cilantro leaves and finely chopped fresh chives, for garnish
Directions
- Whisk together coconut milk, lime juice, sugar, fish sauce, yuzu kosho, and ginger in a small bowl; set aside.
- Zest grapefruit; set zest aside. Cut off top and bottom of grapefruit. Standing grapefruit upright on a cutting board, cut along sides to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Cut between membranes to separate segments. Cut each segment in half crosswise; set aside on a paper towel–lined plate.
- Thinly slice salmon into 1/4-inch-thick strips (about 4 inches long). Wrap 1 slice of salmon around 1 piece of grapefruit to form a loose bundle. Place on a rimmed serving platter, and top bundle with 1 chile slice, if using. Repeat process with remaining salmon, grapefruit, and chile, if using. Reserve any remaining grapefruit and chile for another use. Season salmon with salt to taste.
- Spoon 2 to 3 tablespoons coconut milk mixture on platter around salmon. Drizzle with olive oil. Garnish with cilantro leaves and chives. Sprinkle with reserved grapefruit zest to taste. Serve with remaining coconut milk mixture on the side.
Notes
- Always use the freshest ingredients you can find.
- Slice the salmon as thin as possible for the best texture.
- Keep the dish simple; the salmon is the star of the show.
