Salmon Crudo With Herb Salsa & Candied Jalapeños
Light, fresh and beautifully simple, the salmon crudo is incredibly refreshing, with the herb salsa keeping everything bright and the candied jalapeños adding just enough contrast to make each bite memorable.
Prep Time: 10 min
Cook Time: 20 min
Servings: 5
Ingredients
Herb Salsa Base
- 2 roasted tomatillos, husked
- 1/4 small white onion, roughly chopped
- 1 garlic clove
- 1/2 fresh jalapeño, seeds removed for less heat
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- Salt and black pepper, to taste
Crudo
- 2–3 tablespoons ¡Yo Quiero! Candied Jalapeños
- 8 oz sushi-grade salmon, thinly sliced
- 1 fresh jalapeño, thinly sliced
- 2–3 radishes, thinly sliced
- Flaky salt, to finish
- Olive oil, for drizzling
Directions
- Make the herb salsa: In a blender or food processor, combine roasted tomatillos, onion, garlic, fresh jalapeño, olive oil, parsley, cilantro, salt and pepper. Blend until smooth but still vibrant. Taste and adjust seasoning as needed. Chill until ready to use.
- Prepare the salmon: Using a sharp knife, slice the salmon thinly against the grain. Arrange slices in a single layer on a chilled serving plate.
- Assemble: Spoon a layer of herb salsa onto the plate and gently place salmon over or slightly into the sauce. Top with fresh jalapeño slices, ¡Yo Quiero! Candied Jalapeños and thinly sliced radishes.
- Finish: Drizzle lightly with olive oil and sprinkle with flaky salt just before serving. Serve immediately.
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