Low Carb or GF Archives - Page 3 of 36

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion

Albacore Tataki with Beluga Lentils
Lemon Soy Emulsion, Chili Oil
Sesame Seeds, Basil, Cilantro

An exquisite culinary experience, often reserved for high-end Michelin-starred restaurants, combines raw bluefin tuna with Beluga caviar. Here, in this “tuna & caviar” alternative, the more sustainable and economical albacore takes center stage.

Beautiful wild Alaskan albacore is marinated in a delectable sweet-soy-ginger-garlic mixture then briefly seared and caramelized in a hot pan. This tantalizing dish is playfully paired with Beluga lentils, known for their small, glossy black appearance that resembles the famed caviar.

Beluga lentils offer their own distinct charm. They may not replicate the luxury of caviar, but they bring a delightful earthy character all their own to the delicious tuna, without the extravagant price tag!

Albacore Tataki Recipe

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Gourmet Smoked Salmon Omelette

A Gourmet Smoked Salmon Omelette

Premium Copper River Smoked Sockeye Salmon
Cream Cheese, Red Onion, Dill, Chives

The Omelette:

A gourmet rolled omelette with smoked salmon is a delightful and elegant dish that combines the fluffy and creamy texture of a classic French omelette with the rich, savory notes of smoked salmon.

Premium smoked Copper River salmon takes center stage in this dish. Farm-fresh eggs are whisked to perfection, creating a smooth and velvety omelette base. A generous amount of butter is used to cook the omelette, giving it a rich and indulgent flavor. Cream cheese brings a creamy texture, along with a subtle tang. Chopped fresh dill and chives are added for a burst of herbaceous freshness and aroma.

Smoked Salmon Omelette

The Artisan Smoked Salmon:

Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™

All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.

Smoked Salmon Omelette Recipe

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Lemony Salmon Crudo, Local Basil

Salmon Crudo, Local Lemon Basil Leaves, Italian Basil Oil

🐟 🌿 🍋 Lemony Salmon Crudo 🍋 🌿 🐟

Sashimi-Quality Sockeye Salmon
Local Lemon Basil Leaves, Italian Basil Oil
Lemon Emulsion, Red and Green Jalapeño
Lemon Slices, Maldon Sea Salt Flakes

Lemon Basil has a distinct flavor profile that combines the aromatic notes of basil with a bright, citrusy twist. I was thrilled to find this herb as well as a super flavorful and aromatic Italian Basil grown right here in Las Vegas at a local urban indoor farm! Frontier Farms grows fresh Herbs & Greens & Edible Flowers without pesticides or herbicides in a controlled state-of-the-art growing environment.

With a basil-like anise flavor, lemon basil is often described as slightly sweet, herbaceous, and peppery. And as the name suggests, lemon basil has a pronounced lemony or citrusy aroma and taste. This lemony aspect adds a refreshing and zesty quality to the herb. Also detectable are minty undertones, which contribute to its complexity.

When it comes to pairing lemon basil with foods, it pairs well with a variety of dishes and ingredients, especially seafood. It can be used as a garnish to give sushi or sashimi a unique kick.

Sockeye salmon have a beautiful bright red flesh that is bold and intense and exquisite. Its dense, meaty texture facilitates the cutting of lovely raw thin slices. The leaner flesh of sockeye balances and harmonizes with rich citrusy olive oil emulsions. Lemon lovers will swoon over this sockeye salmon crudo recipe with 3 layers of lemon – lemon basil, lemon slices, and lemon emulsion.

Lemony Salmon Crudo Recipe

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Puerto Rican Swordfish Escabeche

As you navigate the coastal roads of Puerto Rico, you’re bound to discover a beloved local delicacy: Fish Escabeche, a delectable pickled and marinated fish dish savored throughout the island.

The unique twist on this dish involves grilling swordfish steaks, departing from the more common fried fish preparation. The result is a smoky flavor that pairs perfectly with the tangy and tart vinegar used in the recipe.

The escabeche sauce relies on a combination of rice vinegar and honey, not only for preservation but also to introduce a delightful sweetness. Many locals prepare a batch of escabeche de pescado to enjoy during beach trips, embodying a quintessential Puerto Rican culinary experience.

Swordfish can be found in the waters surrounding Puerto Rico, especially in the deeper offshore areas of the Atlantic Ocean. Interestingly, swordfish are known to be more active at night, so many fishermen prefer to go fishing after dark. This involves setting up powerful lights on the boat’s surface to attract the fish to the surface.

Swordfish Escabeche Recipe

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Octopus Carpaccio, Nobu-Style

🐙 Octopus Carpaccio, Nobu-Style 🐙
Fish Roe, Jalapeño Dressing, Cabbage Radish Salad

The inspiration for this eye-catching carpaccio dish came from an old image of Octopus Carpaccio at Nobu Shoreditch Restaurant, London. Captivated by the purple and white octopus coins in a sea of spring-green, I turned to Nobu Matsuhisa’s beautiful book “Nobu West” for his piquant jalapeño-garlic dressing recipe which completely revved up the chilled octopus’ sweet ocean-y flavors.

Fish roe added an insane pop of color, salty notes, and a contrasting crunchy texture. Finely diced jalapeño brought a bit more heat and excitement to the party. ありがとうシェフ Thank you, Chef!

Octopus Carpaccio, Nobu-Style