Miso Salmon Crudo (Carpaccio)

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10

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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About the Authors

[{"selector":"#anim-7e863988-9627-463a-a24c-438ddde04c71","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-98aafca8-44a3-44e5-a37e-5f4b65931bc6","keyframes":{"transform":["translate3d(101.98020%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3e859c0-057d-4375-bb28-98eb9315aea2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f49ab01-5c0c-4ed1-97b7-92f695078d34","keyframes":{"transform":["translate3d(0px, 283.11111%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-526ac631-8d35-4f81-bbe3-a891919e41ec","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c3b1f4f2-dbbf-4a62-b405-a29bc5a2f561","keyframes":{"transform":["translate3d(0px, 148.41269%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage and Californian and Italian roots. Cook with Us

Miso Salmon Crudo (Carpaccio)

10

40

Step 1

Make shoyu mixture - stir together soy sauce, mirin, miso, and lemon zest.

Step 2

Thinly slice salmon at 45° angle.

Step 3

Drizzle shoyu mixture on salmon, then let sit in fridge for 30 min.

Step 4

Transfer salmon onto plate, shaking off excess marinade.

Step 5

Top with sesame seeds, micro greens, scallions and Ikura. Enjoy!

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