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Citrus Salmon Crudo

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Ingredients
  

Citrus Vinaigrette

  • 1/2 Orange Juiced and zested
  • 1 Meyer Lemon Juiced and zested
  • 1 Tbsp Light Soy Sauce
  • 1/2 Tbsp Fish Sauce
  • 1 Tbsp Honey
  • 1 Tsp Sambal Sambal Matah preferred
  • 1 Tbsp Avocado Oil
  • 1 Tsp Ginger Freshly Grated

Pickled Onion

  • 1/4 Cup Red Onion Very thinly sliced
  • 1 Cup Red Wine Vinegar

Citrus Salmon Crudo

  • 1/4 Lb Sashimi Grade Salmon Cut into 12 thin slices
  • Citrus Vinaigrette
  • 1/4 Avocado Ripe
  • 1 Tbsp Caviar Yuzu Tobiko preferred
  • 1 Scallion Thinly sliced on a diagonal
  • 1 Chili Pepper Or 1/2 of a red jalapeno
  • 1 Tbsp Cilantro Leaves Whole
  • 1 Tsp Black Sesame Seeds
  • 1 Tsp White Sesame Seeds
  • Edible Flowers for Garnish Optional

Instructions
 

Citrus Vinaigrette

  • Whisk all ingredients together.
  • Cover and chill overnight or as long as possible.
  • Strain liquid using a fine mesh sieve or a coffee filter.

Pickled Onion

  • Place thinly sliced onion in a small jar and submerge in red wine vinegar.
  • Cover and chill for at least 20 mins.
    Note: Pickled onions can be stored up to three months in the refrigerator.

Citrus Salmon Crudo

  • Cut salmon into 12 equally thin slices.
  • Add a small amount of citrus vinaigrette to the bottom of a flat-bottomed plate or dish with a lip.
  • Add sliced salmon stacked one atop the other, resembling a cascade of toppled dominoes, alongside with layered avocado.
  • Place the caviar delicately atop the salmon.
  • Garnish with scallion, and chili pepper, cilantro leaves, black and white sesame seeds, and edible flowers if desired.
  • Add more citrus vinaigrette water if needed, but do not fully submerge the salmon.