Story behind My 2 Salmon Recipes
I never grew up eating salmon, in fact this first time I tried it was when I started Ocean Jewels in 2006 and it took me while to even attempt it raw – now its my favourite way to eat the fish, especially when entertaining. Mostly as its so easy to get right and you can prepare everything in advance and get on with the entertaining and bubbles.
The salmon we sell is all sushi grade and fresh, the fish is flown in twice a week from Norway and as everything pertaining to the harvest of the fish is very controlled they actually have quite a long sell by date – approximately 3 weeks from date of harvest but as its so popular with our clients we sell out pretty fast so I’ve never actually tested the sell by date. The salmon we sell is all ASC (Aquaculture stewardship council) certified so there are very strict rules and regulations that have to be followed by the farms with regards to the feed, the care and the harvest of the fish.
For this blog I’ve prepared 2 of my favourite ‘raw’ Salmon recipes. The first is a SALMON AND MANGO CEVICHE – so ceviche is not really raw as the acid in the citrus ‘cooks’ the fish and the texture is actually more like cooked than raw.
My second dish is SALMON CRUDO with herbs and crème fraiche. Crudo is generally raw fish that has been dressed with oil, citrus juice and seasoning.
2 Salmon Recipes: ceviche with mango salsa
- 400g salmon, skinned and cubed
- Juice of 3 lemons and 3 limes
- 160g tub mango, cubed – woolies sell this quantity as a lunch box option
- 1/4 cucumber cubed
- 1/2 red onion cubed or sliced (totally your preference)
- 1 or 2 red chilli, seeds removed and thinly sliced
- 1/2 cup chopped corriader
- Place the salmon cubes in a glass bowl and mix in the lemon and lime juice.
- Cover and place in the fridge for about half an hour (max 1 hour)
- Combine cucumber, mango, chilli, onion and corriander
- Once the salmon has ‘cooked’ in the citrus juice, drain and pat dry
- Combine with the mango salsa and serve
If you not serving the dish right away and need time for bubbles and entertaining, you can keep the drained salmon in the fridge for a few hours, just mix with the mango salsa just before serving.
This dish will serve 4 as a starter or 2 as a main and is traditionally served with corn chips – I don’t eat chips so we had it just so and it was the perfect light dinner before a night as the Theater.
Salmon crudo with herby creme fraiche
- 400g salmon, skinned and sliced
- 1/2 cucumber,
- 6 radishes
- 1/2 red onion
- 2 tabelspoons capers
- 4 to 6 tablespoons good olive oil
- half a tub of creme fraiche
- 8 mint leaves
- 1/4 cup chopped chives and dill
- zest and juice from one lemon
- Sea salt flakes and black pepper
- Thinly slice the cucumber, radish and onions. I used a mandolin
- Mix the creme fraiche with herbs and lemon. Season with salt and pepper
- Lay the cucumber slices on the plate
- Top with fish, radish, onions and creme fresh
- Finish off with olive oil and more salt. I love olive oil so added extra
This would serve 4 as a started and 2 as a main and you could serve it with crusty bread. We had had a big lunch out so only needed something light for dinner and this was perfect (without the bread)