Salmon Crudo with Crispy Leeks, Yuzu Miso Sauce, and Salsa Macha Recipe
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.
- 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
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
- 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.
- 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.
- Slice the Salmon: Using a sharp knife, slice the sushi-grade salmon thinly to create delicate pieces suitable for crudo.
- 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
