Food Recipes Appetizers Seafood Appetizers Salmon Crudo Be the first to rate & review! This stunning appetizer showcases juicy grapefruit with thinly sliced raw salmon, herbs, yuzu kosho, and a coconut milk–based sauce. By Kat Turner Published on January 29, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Hugh Davison Total Time: 30 mins Yield: 6 to 8 servings The combination of raw salmon and winter citrus shines bright in this eye-catching appetizer from chef Kat Turner of Highly Likely in Los Angeles. Opt for salmon belly if available, as the extra fattiness pairs particularly well with the juicy grapefruit and spicy yuzu kosho, a Japanese condiment made from fermented chiles. Frequently asked questions What is crudo? Crudo, meaning raw in Italian, refers to a number of dishes made with uncooked meat or fish such as sashimi, tartare, and carpaccio. While related, ceviche is technically “cooked” in acid, so it’s not considered a type of crudo. What is yuzu kosho? Yuzu kosho is a Japanese condiment with a citrusy and spicy flavor. Find it at Asian grocery stores or online at bokksumarket.com. Notes from the Food & Wine Test Kitchen Thin slices of salmon are key for this recipe. “Use a very sharp, long, and thin knife to slice the salmon," advises F&W recipe tester Nicole Hopper. "You can also pop the salmon in the freezer for a few minutes —10 minutes is plenty — to firm it up slightly to make slicing a bit easier. Salmon belly makes for nice, long slices that hold together well, and it also has a slightly richer, fattier mouthfeel, but any high-quality salmon fillet will do.” Suggested pairing Pair this winter salmon-coconut crudo with tropical-fruited white wine, such as Hugo Mendes Lisboa Branco. Make ahead The grapefruit segments can be stored in an airtight container in the refrigerator for up to three days. Ingredients 1/4 cup well-shaken and stirred unsweetened coconut milk 2 tablespoons lime juice 1 tablespoon granulated sugar 1 teaspoon fish sauce 3/4 teaspoon green yuzu kosho 3/4 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece) 1 large pink grapefruit 8 ounces sushi-grade boneless, skinless salmon (preferably salmon belly) 1 red Fresno chile, seeded and thinly sliced (optional) Flaky sea salt, to taste 2 to 3 teaspoons extra-virgin olive oil Fresh cilantro leaves and finely chopped fresh chives, for garnish Directions Whisk together coconut milk, lime juice, sugar, fish sauce, yuzu kosho, and ginger in a small bowl; set aside. Zest grapefruit; set zest aside. Cut off top and bottom of grapefruit. Standing grapefruit upright on a cutting board, cut along sides to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Cut between membranes to separate segments. Cut each segment in half crosswise; set aside on a paper towel–lined plate. Thinly slice salmon into 1/4-inch-thick strips (about 4 inches long). Wrap 1 slice of salmon around 1 piece of grapefruit to form a loose bundle. Place on a rimmed serving platter, and top bundle with 1 chile slice, if using. Repeat process with remaining salmon, grapefruit, and chile, if using. Reserve any remaining grapefruit and chile for another use. Season salmon with salt to taste. Spoon 2 to 3 tablespoons coconut milk mixture on platter around salmon. Drizzle with olive oil. Garnish with cilantro leaves and chives. Sprinkle with reserved grapefruit zest to taste. Serve with remaining coconut milk mixture on the side. Originally appeared in Food & Wine magazine, February 2024 Rate It Print