Wild Salmon Crudo with Lemon and Red Peppers

Name: Wild Salmon Crudo with Lemon and Red Peppers
Total time: 25 min
Ingredients: 2 medium shallots, sliced into thin rings and separated, about ½ cup; ¼ cup all-purpose flour; kosher salt; freshly ground black pepper; ½ cup Colavita Olive Oil; 2 tbsp nonpariel capers, drained and rinsed; 2 Meyer lemons, zested for about 2 tsp. zest, 1 squeezed for 3 Tbs. juice, the other cut into segments, then chopped into ¼-inch pieces; 2 tbsp sweet marsala wine; 6 tbsp Colavita Extra Virgin Olive Oil; 1 lb frozen or sushi-grade wild salmon, cut into bite-sized slices; 2 small Fresno peppers, very thinly sliced; flaky sea salt and small basil leaves or microgreens for finishing

colavitarecipes.com

In Italian, crudo means "raw." This wild salmon crudo with lemon and sweet red peppers also includes capers and crispy shallots.

View full recipe on colavitarecipes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.

Share this recipe:

Cooking tools:

Microplane
Fine-mesh sieve
Baking dish
Skillet
Paper towel
Plate
Mixing bowl
Whisk
Measuring spoon
Chef's knife
Cutting board
Stove

Ingredients

2 medium shallots, sliced into thin rings and separated, about ½ cup
¼ cup all-purpose flour
kosher salt
freshly ground black pepper
½ cup Colavita Olive Oil
2 tbsp nonpariel capers, drained and rinsed
2 Meyer lemons, zested for about 2 tsp. zest, 1 squeezed for 3 Tbs. juice, the other cut into segments, then chopped into ¼-inch pieces
2 tbsp sweet marsala wine
6 tbsp Colavita Extra Virgin Olive Oil
1 lb frozen or sushi-grade wild salmon, cut into bite-sized slices
2 small Fresno peppers, very thinly sliced
flaky sea salt and small basil leaves or microgreens for finishing