recipes

Salmon Crudo with Grilled Avocado and Lemon

Crudo is similar to salmon sashimi, but infused with herbs and lemon zest. Chill the avocados so they don’t get mushy when you grill them.

Serves 6 as an appetizer

Ingredients

  • 1/2 pound (220 g) skinless sushi-grade salmon fillet
  • Zest of 2 lemons, plus 1 lemon for charring
  • 2 sprigs fresh oregano, leaves removed from stems and roughly chopped
  • 1 tablespoon (30 mL) good-quality extra-virgin olive oil, plus more for drizzling
  • 2 ripe avocados, chilled
  • 1 teaspoon (5 mL) ground dried chipotle or dried chipotle flakes
  • Fleur de sel, to finish

Directions

  1. Place the salmon in a covered nonreactive container. Sprinkle evenly with the lemon zest and chopped oregano, and drizzle with 1 tablespoon (15 mL) olive oil to coat. Cover and leave in the refrigerator to marinate for 2 hours.
  2. When ready to serve, preheat the grill to medium-high. Halve the avocados, keeping the skin on, then remove and discard the pit, drizzle with olive oil, and season with salt and freshly ground pepper. Cut the unzested lemon into wedges, and drizzle just to coat with olive oil.
  3. Clean and oil the grill grates to prevent sticking. Place the lemon wedges and avocado (flesh side down) on the grill, and allow to cook just until nice golden char marks develop, about 1 minute. Remove.
  4. Cut the salmon into 1/4-inch (6 mm) slices, and place on a serving platter. Carefully remove the peel from the avocado, or scoop out the flesh. Cut into about 1/4-inch (6 mm) slices. Plate with the salmon along with the grilled lemon wedges.
  5. Drizzle with more olive oil, and sprinkle on the chipotle flakes and fleur de sel.
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