Tag: salmon crudo

Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

Continue reading “Crudo vs. Tataki”

Salmon Crudo, Smoked Soy

Salmon Crudo, Smoked Soy

Salmon Crudo, Avocado, Jalapeño
Smoked Soy, Olive Oil, Lemon Juice, Microgreens

This simple yet sublime salmon crudo dish hits all the notes. Pristine raw wild Alaska sockeye is shingled with creamy avocado slices and spicy jalapeño then drizzled with smoked soy sauce, fruity olive oil, and a squeeze of lemon juice. Just a touch of flaky sea salt and a scatter of vibrant peppery microgreens complete the dish.

But it’s really the smoked soy that pushes this dish over the top — unexpected and distinctive. A few drops of all-natural hickory liquid smoke transforms plain soy sauce into something magical.

Seasoned sushi rice is served on the side, great for dipping in the intoxicating sauce and pairing with bites of salmon.

Cold sake makes a crisp and refreshing accompaniment to the salmon crudo’s bright, clean flavors of citrus, soy, and olive oil. The chilled sake mirrors that cool, clean mouthfeel, keeping the palate refreshed instead of weighing it down.

Salmon Crudo, Smoked Soy

Salmon Crudo Recipe

Continue reading “Salmon Crudo, Smoked Soy”

Salmon Crudo, Caviar, Truffle Ponzu

Salmon Crudo, Caviar, Truffle Ponzu

Wild Alaska Sockeye Salmon Crudo
Daurenki Caviar, White Truffle Ponzu
Cucumber, Creme Fraiche, Radish Sprouts

Thinly sliced raw sockeye salmon served with truffle oil ponzu creates a perfect fusion of earthy and citrusy flavors. The robust, savory taste of the salmon is enhanced by the aromatic, umami-packed ponzu sauce.

Crisp refreshing cucumber accentuated with little dollops of crème fraîche complement the briny, nuanced flavors of the caviar, serving as a perfect base. Radish sprouts add a contrasting peppery bite.

The combination is elegant, light, refreshing, and sublime!

This Royal Daurenki Caviar is known as the “caviar lover’s caviar,” according to Petrossian. It has a complex flavor and unique blend of brine and fruity notes. It’s an exquisite study in contrasts, with a burst of juicy brine, followed by a nuanced flavor profile of dried fruit and toasted grains on the tongue, with savory butter lingering on the finish.

Salmon Crudo, Caviar, Truffle Ponzu

Salmon Crudo with Caviar and Truffle Ponzu Recipe

Continue reading “Salmon Crudo, Caviar, Truffle Ponzu”

Tiradito de Salmón con Rocoto

Tiradito de Salmón con Rocoto

Tiradito de Salmón

Rocoto Chile Emulsion, Sweet Potato, Radish, Avocado
Cilantro, Corn Nuts, Pickled Manzano Chile with Onion

Often referred to as a cousin of ceviche, Peruvian Tiradito boasts a unique identity characterized by thinly sliced raw fish, arranged and adorned with a zesty marinade, and a myriad of flavorful toppings.

Here the dish showcases Wild Alaska King Salmon infused with a citrusy lime rocoto chile emulsion. It is a colorful symphony of freshness and heat with creamy and crunchy notes.

Tiradito de Salmón con Rocoto

Receta de Tiradito de Salmón con Rocoto

Continue reading “Tiradito de Salmón con Rocoto”

Michael Chiarello’s Marinated Salmon with Fennel Salad

Michael Chiarello's Marinated Salmon

In Memory Of Chef Michael Chiarello
January 26, 1962 – October 6, 2023

Marinated Salmon with Fennel Salad

His love for the Napa Valley is a central theme in his career and philosophy. Michael Chiarrello’s style of cooking married the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the wine country.

The Chef was renowned for letting good ingredients speak for themselves, cooking in sync with the seasons, and celebrating whatever the market brought. Upon hearing the news of his passing, I wanted to honor his memory by preparing one of his recipes.

Chef Michael Chiarello sadly lost his life due to an acute allergic reaction that ultimately resulted in anaphylactic shock. He was 61 years old when he passed away earlier this month in Napa, California.

🧡 🧡 🧡

About this recipe the Chef wrote, “I discovered this dish on Italy’s Amalfi Coast, an area famous for lemons and wild fennel. The salmon is a sort of ceviche, cooked in lemon juice with olive oil…”

Michael Chiarello's Marinated Salmon

Marinated Salmon with Fennel Salad

This is my adaptation of the Chef’s recipe from my signed copy of his cookbook, “Casual Cooking, Wine Country Recipes for Family and Friends.” His restaurant Tra Vigne in St. Helena, Napa Valley was one of my early favorites. 

Continue reading “Michael Chiarello’s Marinated Salmon with Fennel Salad”