Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet
I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.
But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.
This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.
Cold Poached Salmon and Horseradish Sauces Recipes
Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and fresh chile peppers.
The name “chile-water” comes from the method of mashing chiles with water to make the salsa. Often served as a snack or appetizer, it is usually accompanied by avocado and tostadas.
Here, this vibrant, tangy, refreshing appetizer is made with sushi-grade Southeast Alaska Coho Salmon. Coho’s pleasant mild flavor benefits from lots of jazzy toppings. Coho is a wonderful species of salmon for aguachile – the flavor is enhanced by the salsa and olive oil, the texture pairs great with crispy tostadas, it’s not too fishy, and has broad appeal. (We save expensive King salmon for special meals, and save deep-red Sockeye species for beautiful sashimi). Coho is simply perfect here…
It’s a riot of colors, textures, and flavors! Silky-smoky-salty salmon, crunchy shredded cabbage, nutty-buttery avocado, peppery-crisp radish, bright-green-vegetal jalapeño, screaming-hot habanero, zesty-sour lime, herby-citrusy cilantro, sweet-tangy pickled red onion all happily combined atop crispy-charred corn tortillas. And all dressed with Baja White Sauce, that classic sauce served on top of those crave-worthy fish tacos in Baja, California.
Our monthly seafood subscription from Alaska arrives in a smart environmentally responsible box. Shipped to us in Las Vegas, the fillets have always been rock-hard and frozen-solid due to the great packaging using -110°F dry ice.
When the box arrives, it always has a few small slabs of dry ice still intact. It was fun to use the remaining dry ice to present a piece of the fabulous Alaska sockeye salmon served sashimi style.
Sockeye Salmon Sashimi
Garlic, Shallot, Olive Oil
Chili Crunch, Edamame, Tamari, Lemon
Smoked Maldon Sea Salt Flakes
Since dry ice must be used soon after delivery, defrost a beautiful piece of sockeye using the “quick-thaw” method.
Remove skin and pin bones from the salmon and slice sashimi style. Arrange on a piece of slate chosen to fit over the dry ice display. Serve with chili crunch, edamame, and tamari in small bowls on the side. Also place lemon wedges and smoked Maldon sea salt flakes for serving, on the platter.
Finally, when ready to display, drizzle olive oil down the middle of the salmon and top with thinly sliced shallot and minced garlic. Orchids make a nice presentation too, while edible, they are here mainly for show.
Black Rice, English Peas
Meyer Lemon Lobster Butter
We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.
The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.
EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.