Thai-Style Salmon Crudo: A Stunning Dinner Party Delight

Discover this Thai-style salmon crudo recipe, a stunning yet simple dish that dazzles at dinner parties.

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Prep Time 30

Cook Time 10

Cooling Time 1

Total Time 1 40

Servings: 4 servings

Course: Appetizers

Cuisine: Thai

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon Crudo

100 g Sashimi-Grade Salmon Main protein, providing rich flavor and texture; ensure freshness for the best quality.
1 tbsp Preserved Yuzu Marmalade Adds a sweet and tangy flavor; can be swapped with orange marmalade or skipped for a lighter version.
1 cup Snow Pea Sprouts Perfect for garnish; brings freshness and a crunchy texture; substitute with microgreens if needed.
1 medium Red Chili Finely sliced; elevates the dish with heat and color; opt for mild varieties if you prefer less spice.
2 leaves Makrut Lime Leaves Finely shredded; infuses the dish with aromatic citrus notes; fresh is best for authentic flavor.

For the Coconut Curry Sauce

100 ml Coconut Cream The base for a creamy sauce that elevates your Thai-style salmon crudo.
2 tbsp Vegetable Oil Used for frying and cooking; feel free to use any neutral oil you have on hand.
1 tbsp Thai Green Curry Paste Essential for flavor; adjust based on your heat tolerance for a more customized taste.
2 tsp Fish Sauce Adds umami depth; can be replaced with soy sauce for a vegetarian-friendly dish.
80 g Baby Spinach Adds nutrition and a pop of color to the sauce; wilted for tenderness.
0.5 pod Okra Thinly sliced; fried for a crispy garnish that enhances texture; substitute with crispy zucchini if you prefer.

For the Finishing Touch

1 tbsp Marion’s Kitchen Crispy Chilli Oil A drizzle adds depth of flavor and spiciness; you may try other chili oils for a personal touch.

Equipment

wok
Frying Pan
Blender
serving plate

Method

Step-by-Step Instructions for Thai-Style Salmon Crudo

Prepare the Thai Green Curry Sauce: In a medium-sized wok, heat 2 tablespoons of vegetable oil over medium-low heat. Add 1 tablespoon of Thai green curry paste and sauté for 1 minute until it releases a fragrant aroma.
Combine Sauce Ingredients: Pour in 100ml of coconut cream and add 2 teaspoons of fish sauce, stirring until well incorporated. Then, add 80g of baby spinach into the sauce and cook for about 2 minutes until wilted but still vibrant green.
Prepare the Crispy Okra: In a frying pan over medium heat, pour in enough vegetable oil to cover the bottom and heat it for about 2 minutes. Add the sliced okra and fry for 1 minute, turning occasionally until it becomes golden and crispy.
Plate Presentation: Take a chilled serving plate and spread a generous layer of the prepared coconut curry sauce in the center. Gently arrange the thinly sliced sashimi-grade salmon on top, ensuring its vibrant color pops against the creamy base.
Final Touch: Garnish the dish beautifully with snow pea sprouts, fried okra slices, finely sliced red chili, and shredded makrut lime leaves. Drizzle a bit of coconut cream and Marion’s Kitchen crispy chili oil over the top to elevate the flavors. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Freshness is key; always use sashimi-grade salmon and chill all components for the best presentation and taste.

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