Citrus Serrano Salmon Crudo
raw fish goodness for a hot hot summer!
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more! Learn more about my paid membership here. You can also try a week for free!
CATCH UP!
First off, I want to say thank you for the kind messages and comments I’ve been receiving! They don’t go unnoticed, and they really make my day, so thank you, everyone, for being so kind!
This week just flew on by! Between developing recipes, taking care of the pup, and having my best friends in town over the weekend, my time without Grant around has been passing quickly! I feel like I was just writing last week’s newsletter yesterday.
I don’t feel like I have any major updates this week! I’ve been trying to spend a little more time on the Westside to keep cool — this heat wave is no joke, but at the same time, I kind of like it??
I’m looking forward to going up to the Bay Area next week to see Grant on his tour and spend time with some old friends! Other than that, holding down the fort at home, kind of just doing the same old!
THINGS I’M LOVING!
A fun fact about me is that I never, ever shopped once at Abercrombie as a youth, and the first time I EVER bought something from there was when I was 27 years old! I wasn’t into their old stuff, and also, I was a bit of a rebel back then and didn’t want to shop there just because it was trendy. Now, I like a lot of their basics, and I’m not as much of a contrarian. I love these lightweight, linen blend shorts I just purchased from them. I own them in black and white, and they’re a great summer staple.
Speaking of trends… Rhode sent me their skincare set, and I was initially a little skeptical. I am very particular about my skincare, and I tend to take a less is more approach. I have my go-to’s, and I don’t deviate often. However, when my girlfriends were here this weekend, we whipped out the box, and I have to say, we were all obsessed. The products truly hydrated my skin and left me feeling glowy. The glazed donut hype is real!
Anyone who knows me knows I’m a fan of spicy, so I take my hot sauces very seriously. Right now, I’m really into Siete’s Habanero Botana Hot Sauce. I reheated the breakfast burritos I made last week for my friends and served it with this hot sauce, and they both were like, “I’m buying this.” I’m truly such a fan of everything Siete does, and this hot sauce does not disappoint.
RECIPE!
Crudo is one of my favorite things to order at a restaurant, and lately, I’ve been thinking about how I need to make it at home. The hardest part is honestly getting ahold of raw fish, but I’ll give you some tips on that below!
“Crudo” just means raw in Italian and Spanish, and it usually consists of fish served raw with an accompanying sauce made with olive oil, citrus, or vinegar. This crudo is made with sashimi-grade salmon, and the sauce is orange, serrano, and basil-based, and it’s so fresh and delicious!
HOW TO FIND SASHIMI GRADE FISH
When it comes to finding sashimi-grade fish, my first suggestion is always your local fish market (if you have one), or a farmer’s market. I got mine this time through the Feed App, which you can try if you’re based in California (code CARINA20 can be used for $20 off). You can sometimes check Whole Foods, but it’s hit or miss there. If you have an Asian specialty market, that’s also a great place to check! Sometimes, you can even order sashimi-grade fish online.
Citrus Serrano Salmon Crudo
Ingredients (serves 2)
1/2 lb sashimi grade salmon
1 small shallot, finely chopped
½ small serrano pepper, finely chopped
7-8 basil leaves, thinly sliced and then roughly chopped
Zest of ½ orange
Juice of 1 orange
⅛ cup olive oil
Pinch of salt
1/2 Fresno chile, thinly sliced
1. Using a sharp knife, cut the salmon into thin slices. Lay in an even layer on a plate.
2. In a small bowl, whisk together shallot, serrano peppers, basil, orange zest, orange juice, olive oil, and a pinch of salt.
3. Spoon the mixture over the salmon, and garnish with fresno chile slices. Serve immediately.
IN CASE YOU MISSED IT!
Last week, paid subscribers received a recipe for Freezer Breakfast Burritos! These burritos are loaded with rosemary hash browns, sharp cheddar, pepper and onion egg scramble, and chicken apple sausage. They’re perfect for making ahead and storing — no soggy burritos allowed!
