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:

  1. 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.
  2. 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.
  3. 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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