This Salmon Crudo is all about clean, bright flavors—silky Pacific Bay Chilled Salmon Sashimi, sweet pops of dried mango, briny capers, and lemony olive oil. Every bite is sweet, salty, citrusy, and impossibly fresh—no stove required.
Salmon Crudo with Dried Mango and Capers
Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
INGREDIENTS
300g Pacific Bay Chilled Salmon Sashimi
3 tbsp dried mango, finely chopped
2 tbsp pickled onions or red onions, thinly sliced
1 tsp capers, drained
½ tsp lemon zest
6 tbsp extra virgin olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Optional garnish: microgreens or chopped chives
PROCEDURE
Prep each element. Slice the salmon into bite-size pieces or thin strips; finely chop dried mango and thinly slice pickled onions.
Assemble on chilled plates. Arrange salmon neatly on a cold plate; scatter dried mango, pickled onions, and capers evenly over the top.
Finish and season. Drizzle with olive oil and sprinkle lemon zest. Season lightly with salt and black pepper, garnish with microgreens or chives, and serve immediately.
NOTES
Pacific Bay Advantage: Pacific Bay Chilled Salmon Sashimi is sliced by hand from imported salmon for your convenience—ideal texture and clean flavor straight from the pack.
Chef’s tips: Chill plates for 10 minutes; use a sharp knife and slice against the grain for clean edges. Go light on salt—capers and pickled onions add salinity.
Flavor swaps: Replace lemon zest with calamansi zest; add a few drops of lemon/calamansi juice just before serving for brightness.
Alternatives: Try our Tuna Sashimi Bar for a tuna crudo variation.
Storage: Best eaten immediately. If needed, keep assembled plates in the fridge up to 15 minutes. Do not hold for long or freeze once dressed.
Serving ideas: Pair with crostini or salted crackers; serve alongside a crisp white wine or citrus soda.
FAQS
Q: How do I make salmon crudo at home?
A: Start with sashimi-grade fish like Pacific Bay Chilled Salmon Sashimi, arrange on chilled plates, then finish with olive oil, citrus zest, and light seasonings.
Q: Is salmon crudo safe to eat?
A: Use sashimi-grade salmon handled under proper cold-chain (like Pacific Bay Chilled Salmon Sashimi), keep it cold, and serve immediately.
Q: What should I serve with salmon crudo?
A: Crostini, salted crackers, or a simple green salad. A crisp white wine (Sauvignon Blanc/Vermentino) complements the lemony, briny notes.