Salmon and Tuna Crudo

Salmon and Tuna Crudo

Servings: 4

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 45 minutes

Ingredients

• 8 slices of. sushi grade salmon (about 6-8 ounces)

• 8 slices of sushi grade Tuna (about 6-8 ounces)

• 4-6 jalapeño or shishito peppers, roasted. sliced

• 2 T salt or enough to coat salmon on all sides

• sake to rinse fish in

• 1 large carrot, cut into match sticks

• 1 Shallot, thinly sliced

• avocado oil for frying and to coat peppers for roasting.

Sauce

• 3 T low sodium soy sauce

• 1.5 T mirin

• ½ T rice vinegar

• 1 tsp toasted sesame oil

Instructions:

Coat salmon with salt and let rest on rack for 30 minutes, to ensure firm fish for cutting.

1. Cut peppers in half. Drizzle oil to peppers and broil on high for 5 minutes. Turn heat off and let sit inside oven for 15 minutes. Alternatively, Sear in pan on stove top, making sure to cut the heat after 5 minutes, cover and leave on burner for 15 minutes.

2. Preheat the oil. Cut Carrots into match sticks and finely slice shallots. Fry the carrots and shallots until golden, taking care not to burn them. Place spread out on paper towel to retain crispness.

3. After 30 minutes, rinse the salmon and pat dry. Pour sake over salmon and tuna, making sure to dampen the entire piece of fish. This should insure no residual “fishy” taste will be lingering. Slice each into eight pieces

4. Put most of the sauce on plate, leaving 2-3 T to pour on top of the fish once plated.

5.  Place the fish on the plate alternating salmon and tuna slices

6. Drizzle the remaining sauce over the top of the fish. Top each piece with fried carrot/shallot mix.

7. Cut peppers into pieces and place equal amounts on each piece of fish.