Salmon Crudo with Fennel & Crispy Capers

Salmon Crudo with Fennel & Crispy Capers

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From: EatingWell Magazine, November/December 2018

Briefly freezing the fish makes it easier to slice in this healthy raw salmon salad. Serve as a first course or alongside your favorite Italian pasta recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound previously frozen wild salmon, skinned, pin bones removed (see Tip)
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons capers, rinsed and dried
  • 2 tablespoons lemon juice
  • 1 tablespoon minced flat-leaf parsley
  • 1 cup very thinly sliced fennel
  • ¼ cup very thinly sliced red onion
  • ½ teaspoon flaky sea salt
  • ¼ teaspoon ground pepper
  • Fennel fronds & lemon wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Wrap salmon tightly in plastic wrap and place in the freezer for 45 minutes.
  2. Unwrap the fish and use a sharp knife to slice it crosswise into very thin slices. Arrange on a serving platter. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Meanwhile, place a fine-mesh sieve over a heatproof medium bowl. Heat oil in a medium skillet over medium heat. Carefully add capers (they will spatter). Fry, swirling gently, until the capers are golden-brown, 30 seconds to 1 minute. Drain in the sieve. Let cool 5 minutes. Whisk lemon juice and parsley into the oil.
  4. Top the salmon with fennel, onion, salt, pepper, the capers and the dressing. Garnish with fennel fronds and lemon wedges, if desired.
  • Tip: Raw wild salmon may contain parasites but commercial freezing kills them. Buy it from a high-quality fish market and tell them how you plan to serve it, or look for salmon labeled "frozen at sea."

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 177 calories; 14 g fat(2 g sat); 1 g fiber; 2 g carbohydrates; 13 g protein; 12 mcg folate; 36 mg cholesterol; 1 g sugars; 0 g added sugars; 257 IU vitamin A; 4 mg vitamin C; 12 mg calcium; 0 mg iron; 207 mg sodium; 263 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat, 2 lean protein

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