Salmon Crudo Salad with Pomegranate and Apple
I shared this recipe a few years back, and I still have people telling me it’s their signature Rosh Hashanah appetizer. I’ve changed it
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Glass dish
- Mixing bowl
- Medium-size bowl
- Refrigerator
- Paper towel
- Kitchen towel
- Spoon
- Plate
- Peeler
Ingredients
- 1 cup Manischewitz Kosher Salt, for curing
- 1/4 cup sugar or 1/3 cup Health Garden Allulose, for curing
- 1 pound sashimi-grade salmon
- 2 large green apples, finely diced
- 1/2 shallot, diced
- zest and juice of 1 lime
- 1 jalapeno, diced
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped cilantro
- Maldon salt, for garnish
- good-quality olive oil, such as Gefen Olive Oil, for drizzling
- 1/2 cup pomegranate seeds
- 3 radishes, shaved thinly
- microgreens, for garnish
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