What’s better than a brain-healthy dish that’s also tasty? Try this recipe for Salmon Crudo with Lime, Jalapeño and Cilantro from the new cookbook Lemon, Love & Olive Oil.

Find the recipe for Salmon Crudo with Lime, Jalapeño and Cilantro below.


This dish is adapted from an Alice Waters recipe that changed my life.

When I cook for large parties, a successful outcome is often dictated by what can be fresh, beautiful, and prepped ahead of time—which can make serving fish a challenge. For this dish, I cut small pieces of sushi-grade salmon (or any other sushi-grade fish) and gently pound it thin with the bottom of a glass. I place the pieces of fish in a single layer on a plate, cover, and refrigerate it until just before serving. This is one of the loveliest ways I know to highlight the flavor and texture of quality salmon, while at the same time creating a flavor bomb of lime, spice, and salt.

Serves 4


1/2 pound (225 g) sushi-grade salmon, skin and bones removed, preferably center-cut
Extra virgin olive oil
Juice of 2 limes
1 jalapeño, sliced into thin rounds by hand or on a mandoline
Flaky salt, such as Maldon
1 handful cilantro leaves for garnish


1. Trim the salmon of any fatty tissue and slice into ¼-inch-thick pieces.
2. One at a time, place the pieces on a cutting board and gently pound with the bottom of heavy, flat-bottomed glass until thin.
3. Place the pounded pieces on a dinner plate—4 or 5 pieces to a plate.
4. Cover the plates with plastic wrap and refrigerate for at least 20 minutes, so the fish gets a nice chill.
5. When you’re ready to serve, drizzle the salmon with a little olive oil and the lime juice. Place a slice of jalapeño on each piece of fish. Sprinkle with salt and garnish with the cilantro leaves.


From the book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers.  Reprinted by permission. Photos by Cassandra MacLeod.

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