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Kaori Miami Salmon Crudo Recipe Served With Passionfruit Salad

Kaori Miami Salmon Crudo Recipe Served With Passionfruit Salad

Meal Type

Main Course

Cooking Time

Less than an hour (after curing)

Yields

1 serving

Ingredients

Ingredients

  • 6 oz. fresh Oshēn Salmon

  • 8 oz. passion fruit pulp

  • 2 Tbsp. yellow chili pepper paste

  • 4 oz. agave

  • 8 oz. fresh ginger

  • 2 Tbsp. agar-agar

  • 40 mL lime juice

  • 1oz. black sesame seeds

  • Micro shiso leaves (optional for garnish)

Preparation

Helmed by chef Fabrizio Garofolin, KAORI Miami features some of the city’s best Mediterranean-Asian-inspired cuisine. From the restaurant’s warm-toned interior to its exceptional food and beverage programming, every extension of KAORI naturally blends to create a memorable affair — and now you can experience it at home by cooking up chef Fabrizio’s salmon crudo.

Check out his easy-to-follow recipe below, and make it taste even better by sourcing our salmon. Consider using the One Night Stand Box for this recipe.

Never cured salmon at home? Create a curing mix by combining equal parts sea salt and sugar in a bowl. Make sure the blend is large enough to fully cover the salmon fillets. Add the salmon into a shallow dish, with the curing mix, and place in the fridge for up to 24 hours.

 

Kaori Miami's Salmon Crudo

Step 1

Thinly slice the salmon sashimi-style.

Step 2

In a mixing bowl, add the passion fruit, yellow pepper, and agave. Mix well until you obtain a consistent creamy mixture.

Step 3

Put the sauce into a pot and simmer for 15 minutes until reduced.

Step 4

Then extract the juice from the fresh ginger and mix with lime juice and agar powder to create a gel-like mixture.

Step 5

In a pot, place the gel mixture and let it boil, refrigerate until it has a gelatin texture.

Step 6

Place gelatin in a blender to obtain the ginger gel.

Step 7

Toast the sesame seeds on a pan until golden brown.

Step 8

To serve, use a round deep plate. Place the salmon sashimi and bathe with the passion fruit sauce, top it off with the ginger gel and the sesame seeds.

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