Salmon Crudo over Sunny-Side Egg and Peanut Butter/Mint Sauce
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Credit: Bren Herrara, Chef/Caterer, Atlanta
The National Culinary Review, October 2011
From the Chef
“Courtesy of the American Egg Board”
8 t. milk or light whipping cream
1¼ cups cilantro
¾ cup mint + springs for garnish
2 oz. unsalted peanuts
5-6 T., heaping, smooth peanut butter
Juice from 1 fresh-squeezed lemon
Salt, as needed
12 oz. salmon crudo, sashimi-cut, divided
Canola oil, for cooking eggs
4 large eggs
Fresh ground black pepper, to taste
1. In food processor, combine milk, cilantro, ¾ cup mint, peanuts, peanut butter, lemon juice and pinch of salt. Pulse on low until mixture liquefies and has consistency of light cream. Chill for 10 minutes.
2. Season salmon with salt.
3. In 8-inch nonstick skillet, heat canola oil; fry eggs individually until edges are golden brown, leaving egg yolk semi-runny. Sprinkle pinch of salt on eggs while cooking. Transfer eggs to paper-towel-covered plate to soak up excess oil.
4. Per serving: Scoop 4 T. peanut butter/mint sauce onto plate. Place 1 egg on top; grind black pepper, to taste. Place ¼ salmon pieces around egg. Garnish with 2-3 mint sprigs.
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