Recipe

Salmon Crudo with Tomatoes & Aioli Sauce

Variety

Capucine

Portion

2 portions

Preparation

15 minutes

Cooking Time

None

Ingredients

• 1 yellow Mama tomato (Capucine)
• 2 tbsp olive oil
• 1 tbsp French shallot, finely chopped
• 1 tbsp capers, finely chopped
• 2 tsp white balsamic vinegar
• ½ tsp salt
• 200 g fresh sushi-grade salmon, sliced approximately ½ cm thick
• Lemon zest, to taste
• Tajín seasoning, to taste
• Cilantro microgreens, to taste

For the aioli

• ¼ cup mayonnaise
• 2 tsp lemon juice
• 1 small garlic clove, finely chopped
• Salt and pepper, to taste

Steps

1. In a small bowl, combine the aioli ingredients. Set aside.
2. Grate the tomato into a large bowl, then add the olive oil, shallot, capers, white balsamic vinegar and salt. Gently stir and adjust the seasoning as needed.
3. Pour the tomato mixture onto a plate and spread it out to cover the entire surface.
4. Carefully arrange the salmon slices on top. Season with fleur de sel.
5. Drizzle with a little aioli and garnish with lemon zest, Tajín seasoning and cilantro microgreens before serving.

Preservation