Sesame-Soy Salmon Crudo with Sake Infused Caviar
If you’re hosting a party on New Year’s Eve, this bright, flavorful dish will make a splash at your gathering. Fresh salmon is thinly sliced, then gets drizzled with a mixture of soy sauce, toasted sesame oil and a touch of ponzu, a Japanese citrus sauce. For a luxe finish, we top the seafood with a dollop of umami-rich Kewpie mayo and a spoonful of caviar infused with sake; thin slices of jalapeño lend a touch of heat. Purchase the best-quality salmon you can find, preferably wild. To pour alongside, we suggest clear dry sake, Riesling or Cortese di Gavi, an Italian dry white wine produced in southern Piedmont.
Ingredients
- 1/2 lb. (250 g) salmon, thinly sliced
- 2 Tbs. soy sauce
- 2 Tbs. toasted sesame oil
- 1 Tbs. ponzu sauce
- 1 tsp. sugar
- Heaping 1/2 cup (1/2 oz./15 g) microgreens, such as sprouts or daikon radish greens
- 4 scallions, including white and green portions, thinly sliced on the diagonal (optional)
- 2 small or 1 large jalapeño, thinly sliced on a mandoline
- Kewpie mayonnaise for serving
- 1 jar (1 oz./28 g) Williams Sonoma Sake Infused Caviar
Directions
Artfully arrange the salmon on a plate or platter. Refrigerate until ready to serve.
In a small bowl, whisk together the soy sauce, sesame oil, ponzu sauce and sugar. In another small bowl, toss together the microgreens, scallions and half the jalapeños.
To serve, pour the soy sauce mixture over the salmon, then place the microgreen mixture on top. Dollop each piece of salmon with a bit of Kewpie mayonnaise, followed by a small spoonful of sake infused caviar and a slice of the remaining jalapeños. Serve chilled. Serves 4 to 6.
Williams Sonoma Test Kitchen