Salmon Crudo with Jalapeño and Dill

An easy and refreshing salmon crudo with Pompeian Extra Virgin Olive Oil, lemon juice, and a delightful mix of garnishes. Perfect for a quick summer appetizer.

By @jc.eeats

Original recipe source

Salmon Crudo with Jalapeño and Dill

Cook time: 10 minutes

Servings: 4

Ingredients

  • 0.25 cup Pompeian Extra Virgin Olive Oil
  • 12 piece sushi-grade salmon thinly sliced
  • 0.5 lemon
  • 0 salt to taste
  • 1 piece jalapeño thinly sliced
  • 0 pickled red onions to taste
  • 0 capers to taste
  • 0 fresh dill to taste

Instructions

  1. Pour 1/4 cup Pompeian Extra Virgin Olive Oil (Robust) on a serving plate.
  2. Arrange the thin slices of sushi-grade salmon on top of the olive oil.
  3. Squeeze juice from half a lemon evenly over the salmon.
  4. Lightly sprinkle salt over the salmon.
  5. Garnish with thinly sliced jalapeños, pickled red onions, capers, and fresh dill.
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