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Salmon Crudo with Yuzu-White Soy Dressing and Crispy

Shallots

Ingredients

Salmon

* 340 g / 12 oz center-cut, skinless salmon loin frim trusted source

* Fine sea salt

Yuzu-White Soy Dressing

1½ tablespoons yuzu juice

* ½ tablespoon lime juice

* 2 teaspoons fresh orange juice

2 teaspoons white soy sauce

1 teaspoon unseasoned rice vinegar

* ½ teaspoon fresh ginger juice or finely grated ginger

* ½ teaspoon honey

1½ tablespoons extra-virgin olive oil

½ teaspoon toasted sesame oil

Finely grated zest of ½ lime

Crispy Shallot

1 shallot, thinly sliced

Approximately 1/2 cup avocado oil

Pinch of fine sea salt

Garnish

* Persian cucumber, thinly sliced

* ½ serrano sliced into very thin rings

1 tablespoon finely sliced chives

* 1-2 tablespoons salmon roe, optional

* Flaky sea salt

Instructions

1. Salt the salmon

Lightly season the salmon on all sides with fine sea salt. Place it in the refrigerator for 20 minutes while you prepare the dressing and crispy shallot.

After 20 minutes, gently pat the salmon dry with a paper towel. Keep refrigerated until ready to slice.

2. Make the dressing Blend together the yuzu juice, mandarin juice, white soy sauce, rice vinegar, ginger and honey.

Slowly whisk in the olive oil and sesame oil until combined. Stir in the lime zest.

Taste the dressing on a small piece of salmon rather than directly from a spoon. It should taste slightly bright and assertive on its own because the richness of the salmon will soften it.

3. Make the crispy shallot

Place the sliced shallot and avocado oil in a small saucepan or skillet. Cook over medium-low heat, stirring frequently, until the shallot turns

lightly golden and crisp. Watch carefully toward the end, as it will continue to darken after being removed from the oil.

Transfer the crispy shallot to a paper towel-lined plate using a slotted spoon.

4. Slice the salmon

5. Plate the crudo

I could eat this for the rest of my life and never get tired of it 🥰

Tamago Sando Sandwich

Ingredients

For 2 sandwiches:

6 eggs

3-4 tbsp Kewpie mayo

1 tsp Dijon mustard, optional

1 tsp sugar

1/4 tsp salt

Black pepper, to taste

1 tbsp milk or heavy cream

Apinch of dash

1 tsp sugar

4 slices soft milk bread / shokupan

1 tbsp softened butter

2 extra soft-boiled eggs, optional for the center

Chopped chives optional

If you don't like sardines you just haven't had them like this.

1 can sardines in olive oil

1 small roasted garlic clove, mashed

1½ teaspoons Dijon mustard

Fresh lemon juice, to taste

Salt and black pepper

Chilli flakes, to taste

* Chopped parsley

1 teaspoon capers

2 tablespoons olives, sliced

* 2 tomatoes, chopped

* Warm ciabatta or sourdough

* Extra olive oil, for drizzling

Drain the sardines, reserving the oil. On a serving plate, mix the sardine oil with the roasted garlic, Dijon mustard, lemon juice, parsley, chilli flakes, salt, and pepper.

Lay the sardines over the dressing, then top with the capers, olives, and tomatoes. Drizzle with a little extra olive oil and serve with warm ciabatta or sourdough.

For a smoky flavor, burn a paper towel over the open sardine can