Mango hananero salmon crudo

Name: Mango hananero salmon crudo
Cuisine: Asian, Japanese
Ingredients: 1 lb sushi-grade salmon; 2 tablespoons kosher salt; 2 tablespoons granulated sugar; Zest of 1 lime; Zest of 1 lemon; Zest of 1 orange or tangerine; ½ cup lime juice; 2 tablespoons white soy sauce; ¼ cup mango, diced; 1 habanero, seeded and chopped; Orange or tangerine supremes; Mango slices; Red onions, brunoise; Chives, chopped; Maldon sea salt; Olive oil

5 steps

Updated at: Sun, 28 Jul 2024 15:28:12 GMT

Ingredients

0 servings

1 lbsalmon

sushi-grade

2 tablespoonskosher salt

2 tablespoonsgranulated sugar

1zest of lime

1zest of lemon

1orange

Zest of, or tangerine

½ cuplime juice

2 tablespoonswhite soy sauce

¼ cupmango

diced

1habanero

seeded and chopped

Orange supremes

or tangerine

Instructions

Step 1

In a small bowl, combine 2 tablespoons of kosher salt, 2 tablespoons of granulated sugar, lime zest, lemon zest, and tangerine zest.

Step 2

Coat the salmon with the citrus cure mixture. Place the salmon in the refrigerator and let it cure for 15 minutes. After curing, rinse the salmon with ice water and pat dry.

Step 3

Blend together the lime juice, white soy sauce, diced mango, and habanero until smooth. Strain the sauce through a fine mesh strainer and chill in the refrigerator until ready to serve.

Step 4

Slice the salmon thinly, about ⅛ inch, and arrange on a plate. Spoon the mango habanero sauce over the salmon slices. Garnish with orange or tangerine supremes, mango slices, thinly sliced red onions, chopped chives, Maldon sea salt, and a drizzle of olive oil.

Step 5

Serve immediately, as the acid from the sauce will alter the texture of the salmon the longer it sits.