This Ōra King Salmon Crudo with Yuzu, Capers, and Dill is a gorgeous presentation of the delicious fish. Thinly sliced Ōra King salmon is drizzled with a yuzu olive oil and bright vinegar and topped with colorful ingredients which add flavor and bite.
A Very Pretty Plate
There are some recipes that are almost too pretty to eat. Where the colors are impossibly bright, the presentation impeccable, and the flavors practically jump off the plate in anticipation of your first bite.
This is one of those recipes!
This Ōra King Salmon Crudo with Yuzu, Capers, and Dill is a gorgeous dish featuring top-quality ingredients that’s worthy of a special occasion. Read on to learn more about Ōra King Salmon and Crudo!
What Is Ōra King Salmon?
The simplest way to explain what Ōra King Salmon is is by comparing it to beef. In the beef world, one breed reigns supreme: Waygu. It’s known for its marbling of fat, resulting in a rich and tender cut of beef. In the salmon world, Ōra King is the “Waygu”!
Ōra King is a breed of salmon which is sustainably farmed in New Zealand. The way in which the salmon is bred, hatched, and raised is pretty remarkable. Once the fish are hatched, they’re transported to the Marlborough Sounds where they mature. It’s a fascinating process, which you can read more about on the Ōra King website!
How To Eat Ōra King Salmon
Due to the high-fat content which is visible in the vibrant flesh, the texture and mouthfeel of the flesh are unlike any other salmon. That said, Ōra King Salmon is ideal for raw preparations, such as sashimi or Crudo. It’s also beautiful roasted or on the grill, but take note: this is not a fish to overcook! Luckily, the fat content and marbling are forgiving, meaning it will be less likely to dry out if it gets a few extra minutes of cooktime.
What Is Crudo?
Simply put, Crudo is the Italian version of sashimi. However, where sashimi is focused on the cut of raw fish, Cruso is more ingredient-driven. If you were to order sashimi at a restaurant, you would receive slices of the raw fish, likely to be served with soy sauce, wasabi, and ginger for serving if desired. Whereas Crudo is typically prepared with a number of ingredients, enhancing the flavor of the raw fish.
How To Make Ōra King Salmon Crudo
This Ōra King Salmon Crudo is topped with a collection of brilliantly colored ingredients which contributes to the stunning plate. Not only is every component colorful, it’s added with purposed, offering layers of flavor which pair perfectly with the fish.
- Yuzu Olive Oil. This oil is absolutely liquid gold, with the bright and tropical flavors from the Japanese Yuzu delicately complimenting the subtle bitterness of the rich olive oil. A must-buy! I purchased mine from Coastal Seafood in Minneapolis, but you can find it online, too!
- Fresh Dill. Probably one of my favorite fresh herbs to use, dill adds uncomparable flavor and fresheness.
- Capers. Little pockets of saltiness, capers offer a hit of briny bite which is reminiscent of the waters in which the fish lived.
- Red Onion. Adding a pungent spiciness, red onion perfectly compliments the fattiness of the fish and the other ingredients.
- Lemon. The zest of the fresh citrus is sprinkled as a finishing touch, along with a sprinkle of crunchy Maldon salt.
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Ōra King Salmon Crudo with Yuzu, Capers, and Dill
Ingredients
- 1/2 lb sashimi grade Ōra King Salmon, sliced very thinly into strips
- 1 tsp minced garlic
- 1 Tbsp apple cider vinegar
- 1 1/2 Tbsp Yuzu flavored olive oil, see note for alternatives
- Thinly sliced red onion
- 1 Tbsp capers
- 1/4 cup fresh dill, divided into small sprigs for garnish
- Lemon zest, for garnish
- Maldon sea salt, for garnish
Instructions
- Arrange thinly sliced salmon on a platter.
- In a small jar combine garlic, vinegar, and Yuzu oil. Shake to combine.
- Spoon sauce over the salmon.
- Arrange garnishes on salmon and platter. Serve immediately.
Notes
- If you're unable to find Yuzu flavored olive oil (the brand I use is Omed Yuzu Oil which is divine!), you can make your own citrus-infused olive oil by adding the peel of 1 lemon, lime, or grapefruit to 1 cup of olive oil which has been gently warmed on the stovetop. Allow the oil to cool with the peel emerged in the oil for at least 1 hour before removing and storing in the refrigerator.
Resources
Food Republic, “Crudo Is Not Sashimi. Here’s Why.” Accessed July 24, 2021. https://www.foodrepublic.com/2012/08/21/crudo-is-not-sashimi-heres-why/
- Ōra King, “Our Salmon”. Accessed July 24, 2021. https://orakingsalmon.co.nz/our-salmon/