Spicy Salmon Crudo with Crispy Carrots 

This vibrant dish features sushi-grade salmon topped with a spicy scallion sauce, crispy fried carrots, and a hint of citrus zest. The combination of textures and flavors spicy, sweet, and citrusy makes it a standout choice for seafood enthusiasts.

Full Recipe:

Ingredients 

• 6 oz sushi grade salmon (approximately 170g)

• 1 carrot, julienned into very thin matchsticks

• 1/4 cup tamari or soy sauce

• 3 scallions (green and white parts separated)

• 1 tbsp salsa macha or chili crisp

• 1 serrano pepper, thinly sliced

• 1 large lemon (juice and zest)

• 1 tbsp agave syrup

• 1 tbsp mirin

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp freshly grated ginger

• Olive oil, for frying

Directions

1. Fry the Carrots: Heat olive oil in a pan over medium heat. Fry the julienned carrots until lightly golden. Remove and drain on paper towels to remove excess oil.

2. Prepare the Sauce: In a bowl, combine the white parts of the scallions with tamari, mirin, rice vinegar, lemon juice, ginger, sesame oil, agave syrup, serrano slices, and salsa macha. Let the mixture sit for 15–20 minutes to meld the flavors.

3. Prepare the Scallion Greens: Slice the green parts of the scallions into matchsticks and place them in ice water to crisp up.

4. Assemble the Dish: Strain the sauce onto a serving plate. Arrange the sliced salmon on top. Spoon the chunky part of the sauce over the salmon, add the crispy carrots, sprinkle with lemon zest, and garnish with the crisped scallion greens.

Nutritional Information (Per Serving)

• Calories: 300 kcal

• Carbohydrates: 23 g

• Protein: 21 g

• Fat: 15 g

• Saturated Fat: 2 g

• Polyunsaturated Fat: 4 g

• Monounsaturated Fat: 8 g

• Cholesterol: 47 mg

• Sodium: 1758 mg

• Potassium: 705 mg

• Fiber: 3 g

• Sugar: 13 g

• Vitamin A: 5321 IU

• Vitamin C: 36 mg

• Calcium: 54 mg

• Iron: 2 mg