Mediterranean Salmon Crudo - Rollin' Oats - Market & Cafe

Mediterranean Salmon Crudo

Recipe by Rollin’ Oats C.E.C. Mario Martinez

Serves 4


  • 1 lb. skinless, boneless salmon fillet, cut into bite-sized pieces
  • The zest of 2 lemons
  • 4 large lemons, juiced
  • 3 large cloves garlic, peeled, trimmed, mashed & minced
  • 1 large red onion, peeled, cored & diced
  • 1 large cucumber, halved, seeded & diced
  • ½ cup celery, diced
  • 2 large vine-ripe tomatoes, cored, peeled, seeded & cubed
  • ¼ cup non-pareil capers
  • ¼ cup pitted green olives, diced
  • Salt and freshly-ground black pepper, to taste
  • 1 tbsp. fresh celery leaves, chopped
  • ¼ cup fresh basil leaves, chopped


Using a non-reactive container, cover salmon pieces with the lemon juice and allow to stand 4-6 hours (depending on desired texture), stirring occasionally.  Drain (allowing some of the juice to cling to the fish) and combine with all remaining ingredients (mixing well); let stand at least one hour or refrigerate over-night.

Serve on greens, as a filling for tomatoes or avocados, or with crusty bread, pita crisps, or crackers and garnish with lemon wedges.