Miso Salmon Crudo (Carpaccio)

Dish info





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!

About the Authors

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.