Miso Salmon Crudo (Carpaccio) is a robustly flavored appetizer that features fresh salmon dressed in miso-shoyu sauce. Top the buttery salmon with sesame seeds, micro greens, scallions, and ikura for extra texture and flavor, and make with just 10 minutes of prep.
Slice fish - Slice salmon in a 45 degree angle and arrange in a shallow dish. Drizzle with miso soy sauce marinade and lift the pieces so the sauce gets on both sides of the fish. Let sit in the fridge for 30 min.
½ lb sushi grade salmon
Plate - Transfer salmon onto plate, shaking off excess marinade in the shallow dish. Spoon extra marinade onto the salmon if desired. Top with sesame seeds, micro greens, scallions and Ikura. Serve with wasabi if desired.
This fresh salmon dish is best enjoyed immediately or within 1 day of making. If you make the sauce ahead of time, be sure to store the fish and garnish/sauce in separate air-tight containers in the refrigerator so the fish stays fresh. These ingredients don't stand up well to freezing.
Top tips
Make sure you have a sharp knife to cut the salmon properly and ensure each individual piece comes out clean.
When cutting the fish, remember to always cut it against the grain and remove sinew as you go. If you cut with the grain, you can damage the fragile proteins in the fish.
Make the shoyu micture a day or more before to save time.