Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce Recipe

ByElena Hart
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Introduction

This Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce is a refreshing and vibrant dish that balances rich salmon with zesty and spicy flavors. Perfect as a light appetizer or elegant starter, it combines the smoothness of cured fish with crispy carrots and a tangy dressing.

The image shows six pieces of vibrant orange raw salmon arranged on a white plate with small pink flower patterns around the edges. Each piece of salmon rests on a dark brown sauce that spreads across the plate. On top of each salmon piece, there is a dollop of a light green creamy sauce, a small thin green slice, and crispy thin brown strands adding texture. Small green herb leaves are scattered over the salmon pieces, adding freshness. The plate sits on a white marbled surface, and in the background, a white bowl holds green sliced peppers. The lighting highlights the glossy texture of the salmon and sauces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 large jalapeño
  • 1 large garlic clove
  • 1 drizzle olive oil
  • 1 tbsp white miso
  • 1/2 cup Japanese mayo
  • 1/3 bunch cilantro (rough chop)
  • 1 tsp agave syrup or honey
  • 1 scallion (green part only)
  • 1 tbsp lemon juice
  • 2 to 3 tbsp water
  • Salt (to taste)
  • 3 tbsp soy sauce or tamari
  • 1 1/2 tbsp mirin
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp yuzu
  • 1 pinch bonito flakes
  • 1 1/2 tsp cane sugar
  • 1 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 8 oz sushi-grade salmon
  • 1 large carrot (peeled and thinly sliced into matchsticks)
  • Oil (for frying)
  • Jalapeño slices (for garnish)
  • Micro cilantro (for garnish)

Instructions

  1. Step 1: Preheat your broiler on high. Cut off the jalapeño stem and halve it. Gently smash the garlic clove with the peel on. Place both on a baking sheet, drizzle with olive oil, and broil on the top rack for 5 minutes. Turn off the heat and leave them inside the oven for 15 minutes to cool. Peel the garlic once cool.
  2. Step 2: In a blender, combine the roasted garlic, jalapeño, white miso, Japanese mayo, roughly chopped cilantro, agave syrup, scallion greens, lemon juice, and 2 to 3 tablespoons water. Blend until smooth, adding more water if needed to reach your desired sauce consistency. Season with salt to taste.
  3. Step 3: Prepare the sweet ponzu by mixing soy sauce, mirin, rice vinegar, yuzu, bonito flakes, and cane sugar. Set the mixture aside to allow flavors to meld.
  4. Step 4: Cure the salmon by mixing salt and sugar in a bowl. Coat the salmon evenly with this mixture and refrigerate for 20 minutes. After curing, rinse the salmon thoroughly under cold water and pat dry. Slice the salmon thinly.
  5. Step 5: For the crispy carrots, peel and thinly slice the carrot into matchsticks using a mandoline or knife. Heat oil in a small pan and fry the carrot sticks until golden and crisp. Remove with a slotted spoon and drain on paper towels.
  6. Step 6: To assemble, pour the sweet ponzu onto a serving plate. Arrange the sliced cured salmon over the sauce, then drizzle with the creamy jalapeño sauce. Garnish with jalapeño slices, micro cilantro, and the crispy fried carrots before serving.

Tips & Variations

  • Use sushi-grade salmon for the best texture and safety when serving raw fish.
  • Adjust the heat of the jalapeño sauce by removing seeds or reducing jalapeño quantity to suit your spice preference.
  • Substitute agave syrup with honey or maple syrup if preferred.
  • For extra crunch, add toasted sesame seeds on top before serving.

Storage

Store any leftover cured salmon and sauces separately in airtight containers in the refrigerator for up to 24 hours. The salmon is best enjoyed fresh for optimal texture and flavor. Reheat is not recommended; you can prepare the crispy carrots in advance and reheat briefly in a hot pan to regain crispiness.

How to Serve

The dish shows six pieces of bright orange salmon sashimi arranged in a circular pattern on a white plate with pink floral designs. Each piece of salmon has a topping of thin green herbs or leaves, a small dollop of light green creamy sauce, and a small bundle of thin, crispy brown strands. The salmon sits in a dark brown sauce that fills the plate's inner circle, contrasting with the bright orange salmon. The plate is placed on a white marbled surface in soft natural light, enhancing the fresh colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can substitute salmon with other sushi-grade fish like tuna or yellowtail. Just ensure the fish is fresh and suitable for raw consumption.

Is there a non-spicy alternative to the jalapeño sauce?

For a milder version, omit the jalapeño and use roasted red bell pepper instead to maintain flavor without the heat.

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Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce Recipe

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★★★★★

4.7 from 54 reviews

Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce is a refreshing and elegant appetizer featuring thinly sliced cured sushi-grade salmon, drizzled with a tangy sweet ponzu sauce and a vibrant creamy jalapeño sauce. Crispy fried carrot matchsticks and micro cilantro add texture and freshness, making this dish a perfect balance of flavors and textures with a Japanese-inspired twist.

  • Author: Elena
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Low Fat

Ingredients

Scale

Jalapeño Sauce

  • 1 large jalapeño
  • 1 large garlic clove
  • 1 drizzle olive oil
  • 1 tbsp white miso
  • 1/2 cup Japanese mayo
  • 1/3 bunch cilantro (rough chop)
  • 1 tsp agave syrup or honey
  • 1 scallion (green part only)
  • 1 tbsp lemon juice
  • 2 to 3 tbsp water
  • salt (to taste)

Sweet Ponzu

  • 3 tbsp soy sauce or tamari
  • 1 1/2 tbsp mirin
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp yuzu
  • 1 pinch bonito flakes
  • 1 1/2 tsp cane sugar

Salmon and Garnish

  • 1 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 8 oz sushi-grade salmon
  • 1 large carrot (peeled and thinly sliced into matchsticks)
  • oil (for frying)
  • jalapeño slices (for garnish)
  • micro cilantro (for garnish)

Instructions

  1. Prepare Jalapeño Sauce: Preheat your oven broiler on high. Cut off the stem of the jalapeño and halve it. Gently smash the garlic clove, leaving the peel on. Place both on a baking sheet, drizzle with olive oil, and broil on the top rack for 5 minutes. Turn the heat off and leave the tray inside the oven for an additional 15 minutes. Remove and allow to cool, then peel the garlic.
  2. Blend the Jalapeño Sauce: Add the peeled garlic, roasted jalapeño, white miso, Japanese mayo, roughly chopped cilantro, agave syrup or honey, scallion greens, lemon juice, and 2 to 3 tablespoons of water to a blender. Blend until smooth, adding more water if necessary to reach the desired consistency. Adjust salt to taste.
  3. Make Sweet Ponzu: In a bowl, mix together soy sauce or tamari, mirin, rice vinegar, yuzu juice, bonito flakes, and cane sugar. Let the mixture sit to allow the flavors to meld.
  4. Cure the Salmon: Combine salt and sugar in a bowl. Coat the sushi-grade salmon evenly with the mixture. Refrigerate for 20 minutes to cure. After curing, thoroughly rinse the salmon to remove excess salt and sugar, then pat dry with paper towels. Slice the salmon thinly.
  5. Prepare Crispy Carrots: Peel the carrot and slice it very thin using a mandoline. Cut the thin slices into matchsticks. Heat oil in a small pan over medium heat and fry the carrot matchsticks until golden brown and crispy. Remove with a spider ladle and drain on paper towels to remove excess oil.
  6. Assemble the Dish: Pour the sweet ponzu sauce onto a serving plate. Arrange the sliced cured salmon over the sauce. Drizzle the creamy jalapeño sauce on top, then garnish with fried carrot matchsticks, jalapeño slices, and micro cilantro for freshness and visual appeal.

Notes

  • Use sushi-grade salmon to ensure safety and optimal texture for raw consumption.
  • Adjust the amount of water in the jalapeño sauce to achieve the desired creaminess.
  • For a milder jalapeño sauce, remove seeds from the jalapeño before roasting.
  • Frying the carrot matchsticks until golden imparts a delightful crunch that contrasts with the soft salmon.
  • Sweet ponzu can be prepared in advance and refrigerated for enhanced flavor.
  • Rinse the salmon thoroughly after curing to prevent it from becoming overly salty.
  • This recipe is best served fresh to appreciate the texture and flavor contrasts.

Keywords: Salmon Crudo, Ponzu Sauce, Jalapeño Sauce, Japanese appetizer, raw salmon, cured salmon, crispy carrots

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