Salmon Crudo with Salsa Verde
Tender slices of salmon dressed with tangy salsa verde, watercress and roasted pine nuts.
Ingredients
Number of portions
350 g sushi/salma salmon, thinly sliced
50 ml olive oil
5 g lemon zest
30 g pine nuts, dry roasted
30 g Santa Maria Capers, deep fried
10 g red chili, chopped
20 g spring onion, thinly sliced
15 g watercress
50 g Santa Maria Salsa Verde
10 lemon wedges, to serve
Santa Maria Rock Salt
Santa Maria Tellicherry Black Pepper
How to prepare
Mix olive oil and lemon zest.
Briefly marinate the salmon in the olive oil.
Heat 200 ml of oil to 180°C and deep-fry the capers for about 1 minute.
Arrange the slices of salmon on a plate.
Garnish with chili, spring onion, cress, pine nuts, and capers.
Season with salt and pepper using the Santa Maria grinders, then drip salsa verde over the dish.
Serve cold with a wedge of lemon.
Tips
This dish makes a perfect sharing plate.
Recipe categories
Food