Snack · American · 15 min
Sesame Ginger Salmon Crudo with Shallot-Lime Vinaigrette
- Calories
- 217
- Protein
- 12g
- Carbs
- 27g
- Fat
- 7g
Ingredients
- 85.9 g sweet potato
- 47 g salmon fillet
- 1 tbsp sesame ginger glaze
- 3.8 g extra-virgin olive oil
- 15 g shallot
- 1 tbsp lime juice
- 1 pinch flaky sea salt
Method
- 01Ensure salmon was previously frozen for parasite control according to food safety guidelines for raw consumption.
- 02Using a mandoline or sharp knife, cut raw sweet potato into matchstick-thin julienne strips. Submerge in ice water for 5 minutes to crisp, then drain and pat thoroughly dry.
- 03Slice salmon into paper-thin ribbons and keep well-chilled until assembly.
- 04In a small bowl, whisk extra-virgin olive oil, minced shallots, and freshly squeezed lime juice until emulsified.
- 05Arrange sweet potato matchsticks as a bed on a chilled serving plate.
- 06Drape salmon ribbons over sweet potatoes and lightly coat with sesame ginger glaze.
- 07Drizzle prepared shallot-lime dressing over salmon and garnish with a pinch of flaky sea salt. Serve cold immediately.
- 08Critical prerequisite before any raw salmon service: use only salmon that was previously frozen for parasite control and is intended for raw consumption; keep the salmon refrigerated and serve the salmon raw immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
