Gochujang Citrus Salmon Crudo
There is a delicate art to the perfect crudo—a balance where the ingredient quality speaks first, but the dressing sings the chorus. This Gochujang Citrus Salmon Crudo is a vibrant intersection of Italian preparation style and bold Korean heritage. The star here is, of course, the sushi-grade salmon, offering a buttery, melt-in-your-mouth texture rich in heart-healthy Omega-3 fatty acids. However, the magic happens when we introduce Gochujang, a fermented Korean chili paste known for its deep, savory umami and lingering heat. By thinning the paste with bright blood orange and lime juice, we create a vinaigrette that cuts through the richness of the fish without overpowering it. This dish is not just a high-protein powerhouse; it is a sensory journey that celebrates the complexity of fermentation and the crisp freshness of the sea. It takes less than 15 minutes to assemble, making it an elegant appetizer for dinner parties or a luxurious, quick lunch for one.
The Masterplan
Place the salmon in the freezer for 10-15 minutes prior to prep. This firms up the flesh, making it significantly easier to slice thinly and uniformly.
While the salmon chills, prepare the dressing. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, lime juice, orange juice, and grated ginger until fully emulsified and smooth.
Remove the salmon from the freezer. Using a very sharp knife, slice the fish against the grain into thin strips (about 1/8 to 1/4 inch thick).
Arrange the salmon slices in a single layer on a chilled serving platter or individual plates, slightly overlapping them.
Generously spoon the gochujang citrus dressing over the salmon, ensuring each piece gets a touch of the sauce.
Garnish immediately with the sliced scallions, toasted sesame seeds, and microgreens.
Finish with a light sprinkle of flaky sea salt to accentuate the sweetness of the fish.
Serve immediately while chilled to maintain the texture and freshness.
Perfect Pairings
Viral Pistachio Kunafa Stuffed French Toast: The Ultimate Fusion Brunch
Viral Dubai-Style Pistachio Kunafa Chocolate Bark
Golden Miso-Honey Glazed Crispy Salmon Rice Bowl
Gather Your Energy
Step by Step
Place the salmon in the freezer for 10-15 minutes prior to prep. This firms up the flesh, making it significantly easier to slice thinly and uniformly.
While the salmon chills, prepare the dressing. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, lime juice, orange juice, and grated ginger until fully emulsified and smooth.
Remove the salmon from the freezer. Using a very sharp knife, slice the fish against the grain into thin strips (about 1/8 to 1/4 inch thick).
Arrange the salmon slices in a single layer on a chilled serving platter or individual plates, slightly overlapping them.
Generously spoon the gochujang citrus dressing over the salmon, ensuring each piece gets a touch of the sauce.
Garnish immediately with the sliced scallions, toasted sesame seeds, and microgreens.
Finish with a light sprinkle of flaky sea salt to accentuate the sweetness of the fish.
Serve immediately while chilled to maintain the texture and freshness.