This stunning appetizer showcases juicy grapefruit with thinly sliced raw salmon, herbs, yuzu kosho, and a coconut milk–based sauce.
ingredient
- 1/4 cup well-shaken and stirred unsweetened coconut milk
- 2 tablespoons lime juice
- 1 tablespoon granulated sugar
- 1 teaspoon fish sauce
- 3/4 teaspoon green yuzu kosho
- 3/4 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece)
- 1 large pink grapefruit
- 8 ounces sushi-grade boneless, skinless salmon (preferably salmon belly)
- 1 red Fresno chile, seeded and thinly sliced (optional)
- Flaky sea salt, to taste
- 2 to 3 teaspoons extra-virgin olive oil
- Fresh cilantro leaves and finely chopped fresh chives, for garnish
Directions
- Whisk together coconut milk, lime juice, sugar, fish sauce, yuzu kosho, and ginger in a small bowl; set aside.
- Zest grapefruit; set zest aside. Cut off top and bottom of grapefruit. Standing grapefruit upright on a cutting board, cut along sides to remove peel and pith; turn fruit over, and remove any remaining bits of peel and pith. Cut between membranes to separate segments. Cut each segment in half crosswise; set aside on a paper towel–lined plate.
- Thinly slice salmon into 1/4-inch-thick strips (about 4 inches long). Wrap 1 slice of salmon around 1 piece of grapefruit to form a loose bundle. Place on a rimmed serving platter, and top bundle with 1 chile slice, if using. Repeat process with remaining salmon, grapefruit, and chile, if using. Reserve any remaining grapefruit and chile for another use. Season salmon with salt to taste.
- Spoon 2 to 3 tablespoons coconut milk mixture on platter around salmon. Drizzle with olive oil. Garnish with cilantro leaves and chives. Sprinkle with reserved grapefruit zest to taste. Serve with remaining coconut milk mixture on the side.
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