Chive Crusted Salmon Crudo for My "just a Bite" Series Ep.7!

• temps total: 35 minutes

Ingrédients

8 oz sushi grade salmon.

1/4 c chives.

Sliced jalapeños.

2 tbsp japanese mayo.

1 tsp wasabi.

1/2 tsp agave syrup.

1 tbsp yuzu juice.

1 tbsp mirin.

2 ½ tbsp light soy sauce.

1 large shallot (thinly sliced).

1 tbsp cane sugar.

2 tbsp kosher salt.

Oil for frying the shallot.

Instructions

Mix the salt and sugar. Coat the salmon in it. Refrigerate for 20 min. Rinse and dry well.

Add the chives to a plate.

Firmly press the salmon onto the chives. Place in the fridge for 15 min.

Pat dry the shallots and add to a cold pan. Coat with oil. Turn on to medium heat until golden.

Mix the mayo, wasabi and agave.

Add the light soy sauce, rice vin and yuzu to a bowl.

Slice the fish kinda thick.

Add the sauce on a plate, top with fish, mayo, shallots and serranos.