Snack · Italian · 15 min
Salmon Crudo with Shaved Zucchini and Lemon-Olive Oil Emulsion
- Calories
- 225
- Protein
- 11g
- Carbs
- 30g
- Fat
- 6g
Ingredients
- 33.4 g Atlantic salmon fillet
- 343.4 g zucchini
- 91.8 g sweet potato
- 4.1 g extra-virgin olive oil
- 1 tsp lemon juice
- 1 pinch flaky sea salt
- 1 pinch black pepper
Method
- 01Ensure salmon was previously frozen to at least -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours for parasite control and intended for raw consumption.
- 02Steam the small-diced sweet potato over boiling water for 8-10 minutes until tender but holding shape. Set aside to cool.
- 03Using a sharp knife, slice the cold raw salmon fillet against the grain into thin slivers. Arrange in a single layer on a chilled serving plate.
- 04Shave the zucchini into ribbons using a vegetable peeler. Toss in a small bowl with a splash of fresh lemon juice and a tiny pinch of salt.
- 05Scatter cooled sweet potato cubes over and around the salmon. Softly nestle zucchini ribbons between the salmon slices.
- 06Emulsify extra-virgin olive oil with remaining fresh lemon juice, whisking briskly, then drizzle over the entire dish.
- 07Finish with cracked black pepper and flaky sea salt. Serve immediately.
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