Salmon Belly Crudo with Tigre de leche

by madeleine

Ingredients

• 8 oz salmon belly
• 1 tsp salt
• 0.5 tsp sugar
• 0.5 cup cilantro
• 0.25 cup parsley
• 1 garlic clove
• 1 tsp grated ginger
• 2 tbsp lime juice
• 1 tsp fish sauce
• 2 tbsp cold water
• 2 tbsp olive oil
• Chili
• flaky salt

Method

1. Blend cilantro, parsley, garlic, grated ginger, lime juice, fish sauce, olive oil, and cold water until smooth and pourable.
2. Heat a dry pan and puff quinoa in small batches until it pops (5–10 sec); lightly salt.
3. Spoon tiger’s milk onto a plate and arrange salmon over the sauce.
4. Add puffed quinoa, and thin chili slices.
5. Finish with Fresno oil and flaky salt.