2lb Oshēn Salmon
½ cup of honeydew
2 limes, juiced
1tbsp. ginger paste
1 tbsp. sesame oil
2 tbsp. neutral oil
3 tbsp. white ponzu
1 tbsp. soy sauce
¼ tbsp. yuzu koshu
1 tbsp. white miso
2 tbsp. scallions, sliced
¼ cup daikon radish, julienned
Some dishes are almost too pretty to eat. Where the colors are captivating, the presentation is alluring, and the flavors practically jump off the table.
This is one of those recipes! Created by Rooted Montauk's Chef Stephanie Williams who takes a holistic approach to her dishes sourced with fresh ingredients.
This Oshēn Salmon Crudo with cucumber, honeydew, and lime is a gorgeous entree. Read on to learn how to make this beautiful dish at home.
Freeze fresh salmon for one hour.
Stain and blend honeydew into a small bowl.
Add the remaining ingredients into a bowl and mix with the honeydew.
Remove salmon from the freezer and cut into cubes.
Mix with dressing and serve with cucumber to plate.