Salmon Pomelo Crudo with Dill and Fried Capers
Salmon Pomelo Crudo with Dill and Fried Capers
Prep Time: 10 minutes
Cook Time: 3 - 4 minutes
Servings: 2
Ingredients:
- 8 oz sushi grade salmon, thinly sliced at a bias (about ΒΌ - β inch thick)
- 1 pomelo
- 1 tbsp capers, drained
- 2 tbsp olive oil
- 2-3 sprigs dill
- Good quality olive oil, to finish
- Flaky salt
Directions:
- Supreme the pomelo: Slice the top and bottom off the pomelo until you reach the flesh to create a flat base. Cut away the skin and white pith, following the curve of the fruit. Cut along either side of the membranes to release the pomelo segments. Place in a bowl, and squeeze the remaining membranes/core to release any juices. Set aside.
- Heat 2 tbsp olive oil in a small skillet over medium heat. Once hot, carefully add the drained capers and fry until the capers have darkened slightly in color and begin to crisp, about 3-4 minutes. Remove the capers onto a paper towel-lined plate.
- On a large serving plate, layer the salmon slices and pomelo segments. Distribute the crispy capers across the plate, and garnish with dill sprigs. Sprinkle with flaky salt and finish with a drizzle of good quality olive oil. Serve immediately.
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