Salmon Belly Crudo with Fennel and Tangerine Gastrique

salmon belly crudo

Salmon Belly Crudo with Fennel and Tangerine Gastrique is an elegant appetizer. Use the very best fish you can find.

Salmon Belly Crudo with Fennel and Tangerine Gastrique 

Print This Recipe Total time Yield 2 to 4Source inspired by Matt Wright (Wrightfood)Published
salmon belly crudo


  • ¼ cup granulated sugar
  • ¼ cup red wine vinegar
  • ¼ cup rice wine vinegar
  • 2 sprigs fresh fennel fronds (chopped)
  • zest of 1 small tangerine
  • juice of 1 small tangerine
  • sea salt (as needed)
  • 1 teaspoon lemon juice (or as needed)
  • ½ fennel bulb (cored)
  • 2 radishes
  • ½ pound Alaskan Kin Salmon belly (skinless and well-chilled)
  • 1 tablespoon lightly packed whole tarragon leaves (as garnish)


In a small saucepan set over medium-high heat combine the sugar and both vinegars. Bring to a boil. 

Lower the heat to medium and add the chopped fennel fronds and about half of the tangerine zest. Continue cooking until reduced to about 3/4 cup. Strain the syrup through a fine mesh sieve into a small bowl and allow to cool completely. Discard solids.

Meanwhile, put the tangerine juice in a medium bowl. Add the cooled tangerine and vinegar syrup a little at a time, completely incorporating each addition until you have a gastrique that is thick and viscous but not syrupy. You might not use all the tangerine and vinegar syrup. Stir in half of the remaining zest and a small pinch of salt. Taste the gastrique, adjusting seasoning as needed. If it needs a little more acidity, add as much or as little of the lemon juice as needed. It should be bright and tart with a hint of tangerine sweetness.

Use a mandolin to slice the fennel and radish into very thin slices.

Using a very sharp knife (and a single long slicing motion per section) cut the the salmon belly into ¼‑inch slices. Trim the salmon removing any skin and cut it into bite-sized pieces.

Arrange the salmon and radish slices in an alternating pattern across a chilled serving platter. Pile the fennel slices attractively to one side and then garnish with the tarragon leaves and the remaining tangerine zest. Finish with a little sea salt, and then drizzle some of the gastrique all around the plate.