Salmon Crudo with Browned Anchovy Lemon Butter

TIME: 15 minutes // SERVES: 1-2 // DIFFICULTY: Easy

Silky salmon, warm browned butter, and bright, punchy toppings. Minimal effort, major payoff.

- Anchovy Lemon Butter

- Sushi-grade salmon, thinly sliced

- Cherry tomatoes, halved

- Red onion, thinly sliced

- California Olive Ranch olive oil

- Fresh chives, finely chopped

Melt Anchovy Lemon Butter in a small saucepan over medium heat until foamy, nutty-smelling, and lightly golden; remove from heat.
Spoon the warm browned butter onto the bottom of a shallow plate.
Arrange the salmon slices in a single line down the center.
Scatter cherry tomatoes and red onion around the salmon.
Drizzle California Olive Ranch olive oil over the salmon and add a few drops over the tomatoes. Garnish with chives and serve immediately.