Salmon Crudo with Crispy Leeks, Yuzu Miso Sauce, and Salsa Macha Recipe

Introduction

Salmon Crudo is a fresh and vibrant dish that highlights the delicate flavor of sushi-grade salmon. Dressed with a zesty, creamy sauce and topped with crispy fried leeks and fresh herbs, it’s a perfect appetizer or light meal that’s both elegant and easy to prepare.

Ingredients

• 8 oz salmon (sushi grade)
• 1 leek (sliced into matchsticks)
• Oil (for frying the leeks)
• ⅓ bunch cilantro
• 3 tbsp yuzu (or lemon juice)
• 2 scallions
• ½ serrano
• 1 inch ginger
• ½ tbsp agave syrup
• 1 tbsp white miso paste
• ½ cup coconut milk
• 1 ½ tbsp tamari (or soy sauce)
• 1 tsp fish sauce
• 1 tsp sesame oil
• Lemon zest (to taste)
• Flaky salt (to taste)
• Cilantro flowers and leeks (for topping, to taste)
• Salsa macha (for drizzling)

Instructions

1. Step 1: Slice the leeks very thin. Add them to a cold pan and coat with olive oil. Turn the heat on to high for 2 minutes, then lower to medium-low. Let the leeks fry until golden, about 3-4 minutes, being careful not to burn them.
2. Step 2: Add the cilantro, yuzu (or lemon juice), scallions, serrano, ginger, agave syrup, white miso paste, coconut milk, tamari, fish sauce, and sesame oil to a blender. Pulse for about 30 seconds until smooth.
3. Step 3: Slice your salmon thinly using a sharp knife for clean cuts.
4. Step 4: Strain the blended sauce onto a serving plate to create a base. Arrange the sliced salmon over the sauce. Top with lemon zest, flaky salt, the crispy fried leeks, and cilantro flowers and leaves. Finally, drizzle salsa macha around the edges for extra flavor and heat.

Tips & Variations

• Use sushi-grade salmon for the best texture and safety when serving raw fish.
• If you can’t find yuzu, fresh lemon juice is a great substitute for tanginess.
• For extra crunch, serve with toasted sesame seeds sprinkled on top.
• Adjust the amount of serrano pepper to control the heat level in the sauce.

Storage

Salmon crudo is best enjoyed fresh and should be eaten the same day it’s prepared. Store any leftover salmon and sauce separately in airtight containers in the refrigerator for up to 24 hours. Avoid reheating, as this dish is intended to be served cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salmon instead of sushi-grade?

It’s strongly recommended to use sushi-grade salmon for raw preparations like crudo to ensure safety and freshness. If unavailable, consider lightly searing the salmon or choosing a cooked alternative.

What is salsa macha, and can I omit it?

Salsa macha is a Mexican chili oil salsa made with dried chilies, nuts, and seeds, adding spice and depth to the dish. If you don’t have it, you can omit it or use a drizzle of chili oil or hot sauce as a substitute.

Salmon Crudo with Crispy Leeks, Yuzu Miso Sauce, and Salsa Macha Recipe

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★★★★★

4.9 from 109 reviews

This fresh and vibrant Salmon Crudo features thinly sliced sushi-grade salmon dressed in a tangy yuzu and miso sauce, topped with crispy fried leeks, fresh cilantro, and a hint of serrano heat. The dish is finished with zesty lemon, flaky salt, and a drizzle of smoky salsa macha, creating a perfect balance of textures and flavors in a light, elegant appetizer.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon and Garnishes

• 8 oz sushi-grade salmon
• Cilantro flowers and leaves, to taste
• Lemon zest, to taste
• Flaky salt, to taste
• Salsa macha, to drizzle

Fried Leeks

• 1 leek, sliced into thin matchsticks
• Olive oil, enough for frying

Sauce

• ⅓ bunch cilantro
• 3 tbsp yuzu juice (or lemon juice)
• 2 scallions
• ½ serrano pepper
• 1 inch piece fresh ginger
• ½ tbsp agave syrup
• 1 tbsp white miso paste
• ½ cup coconut milk
• 1 ½ tbsp tamari (or soy sauce)
• 1 tsp fish sauce
• 1 tsp sesame oil

Instructions

1. Prepare and Fry Leeks: Slice the leeks very thinly into matchsticks. Place them in a cold pan and coat with olive oil. Turn the heat to high for 2 minutes, then reduce to medium-low and fry the leeks, stirring occasionally, until they are golden and crispy, about 3-4 minutes. Take care not to burn them. Remove from heat and set aside.
2. Blend the Sauce: Add the cilantro, yuzu juice (or lemon juice), scallions, serrano pepper, ginger, agave syrup, white miso paste, coconut milk, tamari, fish sauce, and sesame oil to a blender. Pulse for about 30 seconds until the sauce is combined but still slightly textured.
3. Slice the Salmon: Using a sharp knife, slice the sushi-grade salmon thinly to create delicate pieces suitable for crudo.
4. Plate and Assemble: Strain the blended sauce onto a serving plate to spread it evenly. Arrange the thin salmon slices on top of the sauce. Garnish with lemon zest, flaky salt, the fried leeks, fresh cilantro flowers and leaves. Finally, drizzle salsa macha around the plate to add smoky heat and depth.

Notes

• Use sushi-grade salmon to ensure safety and freshness since the fish is served raw.
• Adjust the amount of serrano pepper to control the spice level of the sauce.
• If yuzu juice is unavailable, fresh lemon juice is a good substitute for acidity.
• Fried leeks add a crispy texture contrast; watch carefully to avoid burning.
• Salsa macha adds a smoky, nutty heat—if unavailable, a drizzle of chili oil can be used.

Keywords: Salmon Crudo, Raw Fish, Japanese Appetizer, Miso Sauce, Crispy Leeks, Salsa Macha, Yuzu Dressing