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Italiano Salmon Crudo on Baby Arugula

Serves:

4

ABOUT THE RECIPE

Have you ever thought of cooking in your birthday suit? Yeah, me too but take it from me, privates combined with hot oil and knives is a recipe for how to make an emergency room visit. Instead, let’s just satisfy your raw carnal cravings with this raw Mediterranean Salmon Crudo.

Ingredients

  • ¾ lb. of Sashimi Grade Salmon with the skin removed…Let the Fishmongers at Metro guide you through this journey…it’s our sincere pleasure.


  • Salt and Pepper


  • ½ teaspoon of Dijon Mustard


  • ¼ cup of finely diced shallots


  • 1 tablespoon of capers drained, rinsed, and roughly chopped


  • 1 good pinch of crushed red pepper flakes…pretend you’re pinching the Funky Fishmonger’s plump cheek.


  • 1/3 cup of your very best olive oil…something with that peppery finish…I love Coratina from Italy


  • ½ teaspoon of finely grated lemon zest


  • The Juice of one lemon plus more for the Arugula Bed


  • 2 handfuls of Baby Arugula


  • A drizzle of your very, very best-aged Balsamic Vinegar


Preparation

In a small bowl whisk together the Mustard, lemon juice, lemon zest, shallots, capers,

crushed red pepper flakes, and olive oil; Season with salt and set aside.

Next, toss the arugula in a bowl with a squeeze of lemon juice and a little salt; arrange the

Arugula on a chilled platter.

Now cut the salmon into thin slices about roughly 1/8-inch-thick slices. Arrange the

slices on top of the Arugula and sprinkle with a little salt and pepper.

Now spoon your lemon caper dressing over the Salmon Slices…Yes, it’s normal for you

to start drooling at this point.

Finally, drizzle a small amount of the balsamic vinegar over the dish and serve with a

frighteningly cold glass of Chardonnay. Now should you decide to prepare this dish in

the nude, you might want to have a loaf of crusty bread to hide your Little Chef “bits”,

your call either way

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