Description
A light, no-cook salmon crudo dressed with a bright citrus soy vinaigrette—perfect for beginner cooks seeking quick, healthy, and elegant meals.
Ingredients
Scale
- 6–8 oz sushi-grade raw salmon, sliced
- 1 small shallot, finely minced
- 2 tbsp extra virgin olive oil
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1 tbsp soy sauce (or tamari for gluten-free)
- Optional: scallions, chives, microgreens, flaky sea salt for garnish
Instructions
- Finely mince the shallot and juice half a lemon and half a lime.
- Using a sharp knife, slice the salmon thinly against the grain, about 1/4 inch thick.
- In a small bowl or cup, whisk together the shallot, lemon juice, lime juice, and soy sauce. Taste and adjust with honey or baking soda if needed.
- Drizzle 1 tbsp olive oil on a serving plate, arrange the salmon slices over the oil, then drizzle remaining olive oil on top.
- Pour the citrus-soy dressing around the salmon, not directly over it.
- Garnish with optional toppings like scallions or microgreens, and serve immediately.
Notes
- Use previously frozen or sushi-grade salmon for safety.
- Serve immediately to prevent the citrus from cooking the fish.
- Add a touch of honey if the dressing is too sour.
- Slice salmon while still cold for cleaner cuts.
- Use high-quality olive oil and fresh citrus juice for best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 1g
- Sodium: 361mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 12g
- Cholesterol: 31mg