Citrus Salmon Crudo à la Mayfair Supper Club

Citrus Salmon Crudo
(Orange-Lime-Lemon Emulsion, Yuzu Kosho)

Dinner at Mayfair Supper Club Las Vegas

A couple of years ago we had a wonderful dining experience at the Mayfair Supper Club at the Bellagio in Las Vegas. Fine food and wines, impeccable service, and mesmerizing entertainment made for a most memorable evening. Totally enamored by their Heirloom Tomato Salad, I re-created it here.

Well… we recently returned to celebrate my sister’s birthday. And the Mayfair Supper Club again did not disappoint with its glitz and glamour and old-school clubby ambiance.

Our Mayfair Supper Club Meal

Wines

• Guigal Condrieu 2020
• Hirsch ‘Bohan-Dillon’ Pinot Noir 2020

Starters

• Hamachi Crudo – calamansi, olive oil, chili
• Wedge Salad – blue cheese, candied bacon, buttermilk dressing **favorite
• Foie Gras – brioche, raspberry, pepitas **favorite

Main Courses

• Roasted Chicken – garlic-lemon jus **favorite
• Branzino – parsley, capers, lemon, olive oil
• Pork Chop Milanese – arugula parmesan salad

Side Dish

• Truffle Pasta

Dessert

• Cotton Candy Cheesecake
• Birthday Sundae

Crudo Starter

The Supper Club hamachi (yellowtail) crudo was served with radish, red chili, and cilantro along with calamansi and olive oil. While I loved the presentation, I thought the dish could be more zippy, more exciting. It needed some saltiness and something to make it pop.

In my re-creation, salmon is alternated with smaller orange supremes. These seasonal juicy oranges were just recently picked from trees in Redlands, CA. The dressing is a bright emulsion of orange/lime/lemon/olive oil with sea salt. The orange-lime-lemon combination is reminiscent of the taste of calamansi fruit, native of the Philippines. I also added a dab of pungent yuzu kosho to each piece of salmon. Now we have a vibrant balanced dish, exciting the tastebuds with every bite!

Citrus (Orange, Lime, Lemon, Yuzu)
Salmon Crudo Recipe

Ingredients:

• thin salmon slices (see notes below)
• orange supremes
• yuzu kosho
• orange lime lemon emulsion
• radish, thinly sliced
• red jalapeño, thinly sliced
• cilantro leaves

Method:

Orange-Lime-Lemon Emulsion

• 1/3 part fresh orange juice
• 1/3 part fresh lime juice
• 1/3 part fresh lemon juice
• 2 parts fruity olive oil
• sea salt to taste

Blend all ingredients in a small container with an immersion blender to make the emulsion.

Fold individual slices of salmon in half and arrange across a platter (see photo). Tuck orange supremes in between the salmon slices. Dab a small amount of yuzu kosho onto each piece of salmon so every bite gets the yuzu experience. Pour emulsion over to form a thin layer of dressing across the platter.

Garnish salmon with (crunchy) radish, (piquant) red chili, and (herby) cilantro leaves.

Notes:

This dish can be made with thinly-sliced sushi-quality raw salmon, smoked salmon, or salmon gravlax. All great.

Yuzu kosho is a Japanese fermented paste made from chili peppers, yuzu peel, yuzu juice and salt. Just a small dab on each slice enlivens crudo or sashimi dishes with complex spicy-salty flavors. Purchase it in a jarred version at Japanese markets or online.  Read more about my yuzu here.

Wine Notes:

Guigal Condrieu 2020 Winemaker Notes

Viognier from Condrieu, Rhone, France **favorite
Brilliant pale gold. The perfume has intense notes of violets, apricot, white peach, and citrus. Fresh and round on the palate, you feel the fat, the richness, yet the wine is so intensely dry and mineral. A harmony between freshness and fleshy roundness. A remarkable minerality.

Hirsch ‘Bohan-Dillon’ Pinot Noir 2020 Winemaker Notes

Pinot Noir from Sonoma Coast, Sonoma County, California
Fresh and energetic, with notes of sweet strawberries, orange peel and bergamot. The impressive tannins that are a hallmark of the 2020 vintage are present here, making this a more structured Bohan-Dillon than in past years.

Viva Las Vegas

❤️ Happy Birthday Paula! ❤️

Thank you again to Peg V. for the charming platter
(it’s super for crudo presentations).