Directions
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1.Always defrost sushi-grade salmon slowly in the refrigerator overnight wrapped in paper towels to wick moisture for optimal texture. (Note: quick defrosted fish will be softer aka mushier). Once defrosted thoroughly pat dry with paper towels or tuna paper.
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2.Remove Skin with a very sharp knife
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3.Slice the King salmon in thick portions for sashimi
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4.Prepare the Avocado: Slice the avocado and arrange it next to the salmon on the plate.
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5.Make the a simple Dressing: Sliced torpedo onion or shallots into rings. In a bowl, combine the onion rings, capers, caper juice, lemon zest, and lemon juice.
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6.Season the Dressing: Add olive oil and salt to the dressing mixture. Stir well.
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7.Dress the Dish: Pour the dressing evenly over the salmon and avocado.
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8.Finish with Herbs: Garnish the dish with fresh basil and mint leaves from the garden.
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9.Serve and enjoy with loved ones!: Serve immediately and enjoy your fresh King Salmon Crudo.
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