Salmon Crudo Salad with Cara Cara Oranges & Watermelon Radish

February 26, 2018

 

In general I like to eat with the seasons. When the clock strikes Thanksgiving I'm inhaling squash at an alarming rate, and when the clock strikes July 4th I all but turn into a Watermelon. But the sweet spot really exists now, in February. Why, you might ask? Can you say CITRUS. And can you say RADISH. And can you say a match made in heaven?!?!?!?!? If you're of the mindset that summer bodies are made in the winter then I urge you to step away from the starchy squash and make yo'self this salad, ASAP.

 

Serves 3-4 as a main 

Ingredients:

For the salad

4 cups Arugula 

2 Cara Cara Oranges 

1/2 watermelon radish 

1/3 cup pine nuts 

1/2 cup cherry tomatoes

spray olive oil 

 

For the dressing

4 tablespoons olive oil 

1 tablespoon lemon juice 

1 tablespoon orange juice, reserved from the orange 

1 teaspoon dijon mustard 

1 teaspoon garlic granules 

1 teaspoon salt 

1 teaspoon cane sugar 

 

For the salmon crudo

1 pound sushi grade salmon 

1 tablespoon olive oil 

1 serrano or jalapeno pepper 

1 tablespoon lemon juice 

1/4 cup microgreens

chives for garnish

maldon salt or other flaky salt for garnish 

 

1. Preheat your oven to 350°F

2. Start by peeling your Cara Cara Oranges. You may want to use a paring knife to clean off any remaining peel or pith on the orange. Cut the orange width wise to making pinwheel shaped pieces. Set them on a paper towel and pat with another paper towel to remove any excess liquid. Allow them to sit and drain on the paper towel while you assemble the rest of your ingredients. 

3. Place the pine nuts on a baking sheet and lightly spray with olive oil. Toast them in the oven until browned, not burnt, about 10-15 minutes. Make sure to watch them closely as they can burn quickly. Once they're toasted, transfer them to a paper towel to drain of any excess oil and allow them to cool.

4. Place the arugula in a large bowl or serving tray. Slice the watermelon radish thin (a mandoline works well,) and quarter the cherry tomatoes and add both to the bowl. Once the pine nuts have cooled and the oranges have drained, add them into the bowl as well. 

5. Make the dressing by combining all the ingredients in a small bowl and whisking well until fully combined. Pour the dressing over the salad. 

6. Start making the salmon crudo: using a sharp chef's knife cut the salmon into 1" thick slices. Plate them over the top of the salad, like pictured. 

7. Drizzle the salmon with olive oil and lemon juice. Garnish with flaky salt. 

8. Slice the chives and sprinkle them over the salmon. Slice the hot pepper into rounds and place one round over each piece of salmon. Lastly, garnish with microgreens. 

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