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Salmon Crudo Salad with Pomegranate and Apple


I shared this recipe a few years back, and I still have people telling me it’s their signature Rosh Hashanah appetizer. I’ve changed it around a little here, but I won’t blame you if you adopt it too; it’s easy, beautiful and perfectly in theme!


Prepare the Salmon Crudo Salad with Pomegranate and Apple

1. To quick cure the salmon, mix salt and sugar and sprinkle evenly all over salmon in a glass dish. Cover and refrigerate for 30 minutes. Rinse in cold water to remove salt and sugar, and pat dry with kitchen or paper towel. Curing will help firm up and remove water from the fish, resulting in a deeper and more intense flavor.
2. Using a sharp chef’s knife, slice the fatty thinner part of the salmon off and discard. Next, slice along the spine so you are left with two equal parts. Slice each side into even 1/8 inch slices so they are thin but still a substantial bite. The last few slices will be harder to slice evenly, so just use those for snacking or for salmon tartare.
3. Combine apples, shallots, lime zest and juice, diced jalapeno, tarragon and cilantro in a medium-size bowl. Stir to combine.
4. Plate salmon, then evenly distribute apple-herb mixture. Sprinkle with Maldon salt and drizzle with olive oil. Garnish with pomegranate seeds, shaved radish and microgreens.


The salmon cure can be done one day in advance. Once cured, drizzle with olive oil, tightly seal in a Ziplock bag, and leave on a tray of ice in your fridge. Change ice as needed.


Photography and Styling by Chay Berger