#salmonrecipe #highprotein #easyrecipe #sushi #crudo
Salmon crudeau. There’s a formula. First, fish. I cure my own. Today we have wild Alaskan king salmon from Premier Catch. I pat dry and cut off the brown bits, which have a little bit more of a fishy flavor. Then, I covered with sugar and salt to draw out moisture and let it rest in the fridge for 45. After rinsing off the salt and sugar, the texture should be a bit more firm. Next, I drizzled with a high quality olive oil and added acid with yuzu vinegrett. All that’s left is toppings, so I just used some leftovers I had in my fridge. Chanessa.
