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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.
- By: Domenica Marchetti
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- Wrap salmon tightly in plastic wrap and place in the freezer for 45 minutes.
- 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.
- 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.
- 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."
- 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
