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Wild Salmon Crudo with Lemon and Red Peppers

Wild Salmon Crudo with Lemon and Sweet Red Peppers
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Wild Salmon Crudo with Lemon and Sweet Red Peppers

Wild Salmon Crudo with Lemon and Red Peppers

In Italian, crudo means "raw." This wild salmon crudo with lemon and sweet red peppers also includes capers and crispy shallots and is an excellent summer time appetizer.

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 2 medium shallots, sliced into thin rings and separated, about ½ cup
 ¼ cup all-purpose flour
 kosher salt and freshly ground black pepper
 ½ cup Colavita Olive Oil
 2 tbsp nonpariel capers, drained and rinsed
 2 Meyer lemons, zested for about 2 tsp. zest, 1 squeezed for 3 Tbs. juice, the other cut into segments, then chopped into ¼-inch pieces
 2 tbsp sweet Marsala
 6 tbsp Colavita Extra Virgin Olive Oil
 1 lb frozen or sushi-grade wild salmond, cut into bite-sized slices
 2 small Fresno peppers, very thinly sliced
 flaky sea salt and small basil leaves or microgreens for finishing

Directions

1

In a shallow baking dish or pie plate, toss the shallots with the flour, ¼ tsp. salt, and ¼ tsp. pepper. Strain through a medium-mesh strainer to remove the excess flour. Set aside.

2

In a medium skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the capers and sauté until crisp, about 15 seconds. Transfer to a paper-towel-lined plate, lightly salt, and set aside.

3

Working in two batches, fry the shallots until crisp, then transfer to a paper-towel-lined plate and set aside.

4

In a small bowl, whisk the lemon juice, Marsala, lemon pieces, extra-virgin olive oil, ¼ tsp. salt, and ¼ tsp. black pepper until emulsified.

5

Divide the salmon among 4 large salad plates, arranging the slices in a single layer, with some of the pieces slightly overlapping. Evenly distribute the pepper rings and capers among the plates. Drizzle with some of the vinaigrette and finish with the zest and some flaky sea salt. Top with the shallots and small basil leaves, and serve. Pass the remaining vinaigrette at the table.

Ingredients

 2 medium shallots, sliced into thin rings and separated, about ½ cup
 ¼ cup all-purpose flour
 kosher salt and freshly ground black pepper
 ½ cup Colavita Olive Oil
 2 tbsp nonpariel capers, drained and rinsed
 2 Meyer lemons, zested for about 2 tsp. zest, 1 squeezed for 3 Tbs. juice, the other cut into segments, then chopped into ¼-inch pieces
 2 tbsp sweet Marsala
 6 tbsp Colavita Extra Virgin Olive Oil
 1 lb frozen or sushi-grade wild salmond, cut into bite-sized slices
 2 small Fresno peppers, very thinly sliced
 flaky sea salt and small basil leaves or microgreens for finishing

Directions

1

In a shallow baking dish or pie plate, toss the shallots with the flour, ¼ tsp. salt, and ¼ tsp. pepper. Strain through a medium-mesh strainer to remove the excess flour. Set aside.

2

In a medium skillet, heat the olive oil over medium-high heat until shimmering. Carefully add the capers and sauté until crisp, about 15 seconds. Transfer to a paper-towel-lined plate, lightly salt, and set aside.

3

Working in two batches, fry the shallots until crisp, then transfer to a paper-towel-lined plate and set aside.

4

In a small bowl, whisk the lemon juice, Marsala, lemon pieces, extra-virgin olive oil, ¼ tsp. salt, and ¼ tsp. black pepper until emulsified.

5

Divide the salmon among 4 large salad plates, arranging the slices in a single layer, with some of the pieces slightly overlapping. Evenly distribute the pepper rings and capers among the plates. Drizzle with some of the vinaigrette and finish with the zest and some flaky sea salt. Top with the shallots and small basil leaves, and serve. Pass the remaining vinaigrette at the table.

Wild Salmon Crudo with Lemon and Red Peppers

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