Table Talk

A Recipe That's Easy, Elegant, and Totally Raw

The big news around our tables this fall is that the menu at 24/7, The Standard, Downtown LA’s non-stop restaurant, is getting a makeover. Executive Chef Chang Sivilay will still be serving the freshest, healthiest take on classic LA diner food anywhere (whew) — he’s just added some surefire favorites to the mix, like wild mushroom agnolotti pasta, and this ultra-fresh recipe for Salmon Crudo. Sivilay elaborates, “Skuna Bay Salmon is raised off the pristine waters of Vancouver by craftsmen farmers. The fish has a mild, tender, buttery taste, and always has a firm texture, which is perfect for crudo dishes.” Like this one! It’s an elegant and healthy course that can be prepped in advance and will impress the scales off your foodie dinner guests.

Skuna Bay Salmon Crudo


1 firm red onion, about 5 ounces
1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup rice vinegar, white wine vinegar or apple cider vinegar

In a pot dissolve the sugar, salt and vinegar. Place onions in 
a container and pour pickling liquid into it. The pickled onions will be ready in 30 minutes.


1 pound center-cut Skuna Bay Salmon fillet, skin and pin bones removed
1 tablespoon fresh lemon juice

4 tablespoons extra-virgin olive oil, divided coarse sea salt (such as Maldon) and freshly ground black pepper
1⁄2 cup avocado, small diced

1⁄2 cup pineapple, small diced

1⁄4 cup thinly sliced breakfast radish
1⁄4 cup pickled onions, small diced

Place salmon on a work surface. Using a sharp, long-bladed knife,
cut salmon against the grain into very thin slices. Divide slices evenly among salad plates, arranging flat so they don’t overlap. Cover salmon with plastic wrap. Working with one plate at a time, use the flat bottom of a metal 1-cup measuring cup to press down on plastic until salmon spreads out and covers the entire surface of the plate; repeat with remaining plates. Stack plates and chill until cold. To plate, remove plastic wrap from salmon. Drizzle salmon with remaining 1 Tbsp. oil and season with salt and pepper. Scatter the avocado, pineapple, and radish over the salmon. Serve immediately.

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