Salmon crudo salsa verde 4-3

Salmon Crudo with Salsa Verde

Tender slices of salmon dressed with tangy salsa verde, watercress and roasted pine nuts.


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

  1. Mix olive oil and lemon zest.

  2. Briefly marinate the salmon in the olive oil.

  3. Heat 200 ml of oil to 180°C and deep-fry the capers for about 1 minute.

  4. Arrange the slices of salmon on a plate.

  5. Garnish with chili, spring onion, cress, pine nuts, and capers.

  6. Season with salt and pepper using the Santa Maria grinders, then drip salsa verde over the dish.

  7. Serve cold with a wedge of lemon.


This dish makes a perfect sharing plate. 

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