Salmon Crudo with Cherries and Tomatoes

Salmon, cherries, tomatoes...the combination screams August! Not only is it refreshingly sweet, sour, salty, and spicy all at the same time, but couldn’t be easier to throw together. No cooking required.

You’ll need a half a pound of the freshest fattiest salmon available along with 10 pitted and halved cherries, a thinly sliced Persian cucumber, a seeded and minced jalapeno or serrano chili pepper, 8 cherry tomatoes, a lime, and your best olive oil and coarse salt.

Slice the salmon into 1/8” inch thick slices and arrange on a platter. Next, top with the cherry halves, cucumber slices, and minced pepper. Then, after halving the tomatoes and squeezing them over the fish, set aside to eat or throw on a salad another day.

To finish, drizzle with a generous amount of extra virgin olive oil, a squeeze of lime, and the salt.

Happy August!