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SERVES 4
PREP TIME 15 Minutes
COOK TIME 2 Minutes
Ingredients
Paprika-Crusted Salmon
1 lb sushi-grade salmon fillet, skin removed
1 tbsp smoked paprika
1 tsp sweet paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
1 tbsp sesame oil
1 tbsp grapeseed or neutral oil
Avocado Jalapeño Crema
1 ripe avocado
1 small jalapeño, seeded
2 tbsp fresh lime juice
2 tbsp crème fraîche or sour cream
1 tbsp olive oil
1 tbsp fresh cilantro
Salt to taste
Pickled Cherry Tomatoes
1 cup cherry tomatoes, halved
1 tbsp rice vinegar
1 tsp honey
Pinch sea salt
Garnish
¼ cup microgreens
Sesame seeds (optional)
1. Make the Avocado Jalapeño Crema
In a blender combine avocado, jalapeño, lime juice, crème fraîche, olive oil, cilantro, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and transfer to a squeeze bottle or small bowl.
2. Prepare the Paprika Crust
In a small bowl mix smoked paprika, sweet paprika, garlic powder, salt, and pepper. Pat the salmon dry and lightly coat with sesame oil. Press the paprika mixture evenly over all sides of the salmon.
3. Sear the Salmon
Heat a heavy skillet or cast-iron pan over high heat with the neutral oil. Sear the salmon for 20–30 seconds per side, just long enough to form the paprika crust while leaving the center rare.
Transfer to a cutting board and rest for 2 minutes.
4. Pickle the Tomatoes
Toss halved cherry tomatoes with rice vinegar, honey, and sea salt. Let sit for 5 minutes.
Plating
Slice the salmon into thick tataki-style pieces and arrange on a large plate. Dot the plate with avocado jalapeño crema, scatter the pickled tomatoes around the salmon, and finish with fresh microgreens and sesame seeds.
Serve immediately
