Description
Silky slices of sushi-grade salmon dressed in a light soy-sesame vinaigrette, garnished with scallions, sesame seeds, and fresh microgreens. A no-cook, elegant dish perfect for entertaining or a quick, refreshing meal.
Ingredients
Scale
- 6 oz sushi-grade raw salmon, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 stalk scallion, thinly sliced
- 1 teaspoon sesame seeds, toasted
- A small handful of microgreens
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Chill your serving plate in the refrigerator while preparing the ingredients.
- In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar until combined.
- Prepare your workspace by laying out a cutting board and slicing the salmon into thin, even pieces.
- Arrange the salmon slices slightly overlapping on the chilled plate.
- Drizzle the soy-sesame dressing gently over the salmon.
- Top with sliced scallions, toasted sesame seeds, and microgreens.
- Season lightly with sea salt and freshly ground black pepper.
- Serve immediately while chilled.
Notes
- **Note:** Use only sushi-grade salmon for safety and best texture.
- To enhance flavor, toast sesame seeds briefly before using.
- You can prep the dressing ahead of time and refrigerate it.
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 1g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 45mg
Keywords: salmon crudo, raw salmon appetizer, soy sesame salmon, crudo recipe, no cook seafood