Recipe by Executive Chef Brie Lauren, Bridge Seafood
10 oz spooned raw salmon meat from ribs and spine of carcass (you can include minced salmon belly too)
1 each juice of lemon with zest
2 tbsp minced red onion or shallot
2 tbsp minced flat leaf Italian parsley
1 tbsp Dijon mustard
2 tbsp capers drained and minced
2 tbsp olive oil
1 tsp kosher salt
1 tsp cracked black pepper
2 each peeled and minced garlic cloves
Mix all items together and keep chilled until ready to serve.
Taco shells can be made of a variety of items. Fried wontons, taco wraps, lettuce leaves or even thinly-sliced root vegetables like turnips for a tart, radish-like crunch are all good choices.
Sauce and Cucumber Garnish:
1/2 cup mirin or rice wine vinegar
1 tbsp sugar
1 tbsp fresh dill weed minced
1/4 each cucumber sliced as thin as possible
1 tsp sambal (optional)
Mix the vinegar and sugar in a small bowl. Allow to settle and completely mix for about five minutes. Place thinly sliced cucumbers in sauce. Let sauce marinate the cucumbers for at least 30 minutes. Keep this in the fridge.
Assemble the tacos by spooning a small amount of crudo into your shell of choice. Top with a few folded cucumber sliced and drizzle with a little sauce. Enjoy!
221 W Ship Creek Ave.
Anchorage, AK 99501