Salmon Crudo

5 from 1 vote

Rich and silky salmon gets brightened with a sweet, savory, citrusy sauce with a bit of umami and funk from miso and hondashi. Fresh cucumber and green onion adds crunch. Tobiko is a fun but optional garnish for this easy, no-cook refreshing appetizer. I like to add some avocado as well and make this a light salad main.

Course Appetizer, Main Course

Cuisine Asian, Japanese

Keyword appetizer, asian, dairy-free, easy, egg-free, fish, japanese, main, nightshade-free, no-cook, nut-free, protein sparing modified fast, PSMF, salmon, seafood

Prep Time 15

Total Time 15

Servings

Calories 308kcal

Author Jenny Ross

Ingredients

2/3 pound salmon sashimi grade, sliced thin
1/4 English cucumber sliced thin
1/4 cup low sodium gluten-free soy sauce or coconut aminos
1-2 tablespoons lemon juice and zest of 1 lemon
1 teaspoon white miso paste
1 teaspoon toasted sesame oil
1 teaspoon sriracha optional, omit for nightshade-free
1/16 teaspoon hondashi optional, or fish sauce to taste
2 drops stevia glycerite or to taste, omit if using coconut aminos
2 green onions sliced thin
chili flakes optional, to taste
4 tablespoons tobiko optional

Get Recipe Ingredients

Instructions

Arrange the salmon and cucumber on a serving plate, set aside.
Whisk together the soy sauce, lemon juice, zest, miso, sesame oil, sriracha, hondashi, and sweetener. Adjust seasoning to taste, adding salt, sweetener, lemon, or sriracha as desired.
Drizzle sauce over salmon and then scatter green onions over top. Spoon tobiko on top and garnish with chili flakes, if using.

Notes

Protein % of calories: 51.9%, Protein:Energy Quotient [calories]: 1.62

Nutrition without tobiko: Calories: 268 cal, Carbs: 6g, Fiber: 1g, Fat: 12g, Protein: 34g, Protein % of calories: 51.1%, Protein:Energy Quotient [calories]: 1.57

Nutrition