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Teriyaki Salmon Crudo with Crispy Shallots

Image for Teriyaki Salmon Crudo with Crispy Shallots
plate

Yield

4

prep

Prep Time

20 minutes

cook

Cook Time

15 minutes

clock

Total Time

35 minutes

kikkoman products used:

ingredients

4 pounds shallots, peeled & sliced into 1/16-inch-thick rounds (on a mandolin or with a very sharp knife)​
½ cup vegetable oil​
Kosher salt​
3/4 pounds sushi grade salmon, skin and bones removed​
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce​
2 teaspoons chives, minced​
Edible flowers (optional)

directions

For the Crispy Shallots

  1. Line a rimmed baking sheet with paper towels and set a fine-mesh strainer over a heatproof bowl.
  2. Combine shallots and oil in a saucepan over medium heat and cook, stirring constantly, for about 10-15 minutes, until shallots turn golden brown.
  3. Pour shallots into prepared strainer set over bowl to drain (save oil for another use). Then transfer to paper towels. Season with salt and let cool.

For the Salmon

  1. Using a very sharp knife, thinly slice salmon against the grain and arrange on a plate. Pour teriyaki over the salmon. Sprinkle with crispy shallots, chives, and edible flowers; serve immediately.

Recipe created in partnership with @danielagerson.

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