Salmon Crudo

5 from 1 vote

Salmon Crudo is a simple, elegant appetizer that's sure to impress. It comes together in just minutes, and is tasty, gluten free, AND keto!

Prep Time10

Freezing time10

Total Time20

Course: Appetizer, Snack

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Lactose

Servings: As an appetizer, 2 as a light meal

Calories: 154kcal

Equipment

Sushi Knife

Ingredients

Dressing:

2 tablespoon Lemon juice
2 tablespoon Olive oil
½ teaspoon Ground black pepper
½ teaspoon Salt

Crudo:

½ English cucumber
½ lb Sushi grade salmon we used sockeye salmon
¼ Small Red onion thinly sliced
1-2 tablespoon Capers
1 tablespoon finely chopped Fresh Dill
2 teaspoon finely chopped Italian Parsley

Instructions

Zest and juice the lemon, set the zest aside for now.
In a small mixing bowl, whisk together 2 tablespoon of the juice, with the olive oil, pepper, and salt. Set aside.
Thinly slice your cucumber, arrange the slices on your serving platter.
Thinly slice the salmon - about ⅛-1/4" thick - arrange on your serving platter. Drizzle with the dressing.
Garnish with red onion, capers, dill, and parsley.
Serve immediately.

Notes

Cutting tips

Freezing the Salmon for 10-15 minutes or so makes it easier to cut cleanly and evenly.

Use a thin, very sharp knife to cut the salmon. If possible, a sushi knife.

Don’t use a sawing motion when cutting the salmon - Make each cut in one motion, either towards or away from you, sliding the knife across and gently downward as you go.

Nutrition