Print

Sweet Ponzu Salmon Crudo with Creamy Jalapeño Sauce Recipe

Print Recipe

★★★★★

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.

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

Find it online: https://thefoodrecipe.com/sweet-ponzu-salmon-crudo-with-creamy-jalapeno-sauce-recipe/