Salmon Crudo over Brown Rice and Watermelon Radish Slaw
Serves: 4
  • 1 lb sushi grade salmon, skin removed
  • About ½ cup of kosher salt, to cure the salmon
Watermelon Radish Slaw:
  • 2 watermelon radishes
  • 1 fennel bulb
  • 1 Granny Smith apple
  • Handful of fresh parsley, coarsely chopped
  • Handful of fresh dill, coarsely chopped
  • 3 scallions, sliced thinly
  • 1 tablespoon fresh chives, chopped small
Slaw Dressing:
  • ¼ cup rice vinegar
  • ¼ cup apple cider vinegar
  • 2 tbsp honey
  • ½ tsp salt
  • Dash of pepper
For serving:
  • 2 cups cooked brown rice (or quinoa, if that’s your preference)
  1. Cover the salmon generously with salt all around and let it sit in the refrigerator, uncovered, for at least one hour or more.
  2. Meanwhile, prepare the slaw. Combine all dressing ingredients in a jar. Then, using a mandoline, thinly slice the watermelon radishes, fennel (discard the stems) and apple. Add most of the chopped parsley, dill, scallions and fresh chives. Reserve some for later. Toss with the dressing.
  3. Remove the fish from the refrigerator, rinse the salt off and pat dry. Using a sharp knife, slice the salmon as thinly as possible.
  4. To plate: You can serve this as a pretty individually plated appetizer or as a main platter buffet style (as pictured here). Both are beautiful. Start by placing a layer of rice, top with the slaw and then arrange the fish over it. Top with the reserved parsley, dill, scallions and chives, to decorate. Serve immediately.
Recipe by Between Carpools at