Forage's new executive chef Craig Sung shows how to make salmon crudo with a delicious dressing.
Take a large deep dish and spread ⅓ of the mixture on the bottom of the dish. Place the salmon on the top with the skin side down.
Spread the remaining mixture on top of the salmon, covering it on all sides. Next cover the dish with cling film and refrigerate for four hours.Slice the salmon with a sharp knife and serve with cilantro chili dressingCombine everything in the blender or, if using a hand blender, in a deep bowl. Blend at high speed until very smooth, at least two minutes, pausing occasionally to scrape down the sides with a rubber spatula.
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