Salmon Crudo with Lemon Caper Sauce by Foodmymuse

Ingredients

• 8 oz sushi grade salmon
• 2 shallots, thinly sliced
• 2 tbsp kosher salt
• 1 tbsp sugar
• 3 tbsp capers
• 2 tsp caper brine
• 1/4 cup chives, chopped
• 2-3 tbsp fresh dill, chopped
• 1 small lemon, zested and juiced
• 1 tsp dijon mustard
• 1 tsp honey
• 1/4 cup + 1 tbsp olive oil
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 2 tbsp japanese mayo
• 2-3 jalapeno slices
• 1 cucumber, thinly sliced (for serving)
• 1 tbsp olive oil

Instructions

1. Add the thinly sliced shallots to a pan with enough olive oil to coat. Fry over medium heat for 5-7 minutes, stirring occasionally, until lightly golden and crispy. Remove shallots from the pan and drain on paper towels.
2. In a small bowl, mix together the 2 tbsp kosher salt and 1 tbsp sugar
3. Coat the sushi-grade salmon evenly with the salt and sugar mixture. Place in the refrigerator to cure for 15-30 minutes.
4. While the salmon cures, prepare the sauce: In a small bowl, mash the 3 tbsp capers into a paste. Add the 2 tsp caper brine, chopped chives, chopped dill, lemon zest and juice, dijon mustard, honey, and 1/4 cup + 1 tbsp olive oil. Whisk until well combined. Season with salt and pepper to taste.
5. Rinse the cured salmon under cold water to remove the salt and sugar mixture. Pat it thoroughly dry with paper towels.
6. Slice the salmon thinly against the grain.
7. Arrange the thinly sliced cucumber on a serving plate or individual plates. Drizzle about half of the lemon caper sauce over the cucumber.
8. Arrange the sliced salmon over the sauced cucumber. Add the remaining sauce over the salmon. Dollop with Japanese mayo, sprinkle with the crispy fried shallots, add a jalapeño slice, and finish with a drizzle of olive oil.