Salmon Crudo with Meyer Lemon Ponzu and Apple Salsa

Summer means not wanting to turn on the oven, and this salmon crudo with meyer lemon ponzu is a stunning centerpiece for a hot day. Crunchy radishes, sweet and crisp apples, and punchy jalepenos add the perfect contrast to the buttery raw salmon. The subtly smokey and citrusy ponzu sauce comes together in a matter of minutes thanks to the addition of instant dashi. Don’t be afraid to let the crudo sit a few minutes before digging in, the ponzu will gently cure and tenderize the fish for the most extravagant melt-in-your-mouth texture.

Sourcing “Sashimi Grade” Fish

To make a salmon crudo (basically a raw salmon dish), you need the freshest fish possible. I’ve written more extensively about the ins and outs of sashimi grade fish in my kumquat ceviche recipe, but will summarize briefly here. While there is absolutely nothing “legal” about the term “sashimi grade,” fishmongers use it to describe fish that is fresh enough to be eaten raw. When sourcing sashimi grade fish, make sure to go to a reputable store. A quick google for “sashimi grade fish in X city” will give you plenty of results to start from. In the bay area, Tokyo Fish Market and Berkeley Bowl carry a decent selection of sashimi grade fish.

Also, don’t assume that sashimi grade fish will empty your pockets. I’ve often found the price to be somewhat comparable to regular fresh salmon, even more so because you need less fish overall for a raw preparation.

A shortcut to making ponzu at home: hondashi instant dashi

For traditional ponzu, kombu and bonito flakes steep in a soy, mirin, and citrus mixture for a few days. Kombu (a dried seaweed) and bonito flakes (dried and fermented tuna) are the two primary ingredients in dashi: the umami-forward and slightly smoky soup base that flavors some of Japan’s most treasured recipes, including miso soup and ramen. In this recipe, we use instant dashi to create delicuous ponzu sauce in a matter of seconds.

Before you write off hondashi as some cheap substitute, it actually has a pretty good reputation for when you need dashi in a pinch. I keep it in my fridge at all times, and it comes in handy anytime I want to make a quick miso udon for lunch or to add depth and umami to pretty much anything. It also has a hefty does of MSG, which I wrote about in more detail here (hint: it’s not bad for you). You can buy hondashi at your local asian market or online.

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