FLAVOUR BOMB! This dish is such a great little appetizer: vibrant, green, fresh, umami, delicate, punchy – really all you need to wow dinner guests or just yourself. It’s one of those recipes that looks super fancy but is actually incredibly easy to make. No cooking, just slicing and blending, and you’re done. Salmon crudo topped with a green miso and coconut sauce is at the heart of this delightful appetizer.
The creamy green sauce is where the magic happens: a punchy blend of white miso, ginger, Tomasu Soy Sauce, coconut milk, fresh coriander, and spring onion. It’s light but full of flavour, and pairs beautifully with buttery sashimi-grade salmon.
This salmon crudo recipe is perfect for warm days, special starters, or if you’re just craving something fresh and impressive. Serve with sesame seeds, a drizzle of soy or sesame oil, and a few microgreens if you’re feeling fancy.
Crudo might sound intimidating, but this one is beginner-friendly and super versatile – try it with scallops, prawns or even seared tuna.
This recipe is inspired by the ever lovely Food My Muse.
Why You’ll Love This Recipe:
✔️ No-cook appetiser – Just slice, blend, and serve. It’s simplicity at its finest with salmon crudo accompanied by green miso and coconut sauce.
✔️ Fresh & flavour-packed – Herby, creamy, umami-rich sauce.
✔️ Showstopper starter – Simple to prep, stunning to serve.
✔️ Versatile sauce – Works great with other fish or grilled veg.
FAQ
Is it safe to eat raw salmon at home?
Yes, as long as it’s sashimi-grade or from a trusted fishmonger. Always ask if it’s suitable for raw consumption.
What can I serve with salmon crudo?
Keep it light – a crisp white wine, some pickled veg, or sesame crackers on the side all work beautifully.
Serving suggestions
This would also be amazing on a wonton tostada for example. Deep fry thawed wonton sheets in a layer of vegetable oil. They will puff and crisp up. Divide the thin slices of salmon or other seafood over the wonton. Drizzle over some of the sauce and decorate with Salmon Crudo topped with green miso and coconut sauce to suit your fancy.
Another great way to prepare raw fish is making ceviche, where the fish is cooked in citrus juices, like my Mackerel Ceviche with Grapefruit, Orange & Fennel for example.
