Salmon Crudo, Blackberry Ponzu
You might have noticed that we are making our fair share of raw salmon dishes here. In my search for an interesting pairing with salmon, I came across quite a few sites from the Pacific Northwest where local salmon was paired with local blackberries.
Usually referring to a wine and food pairing, the saying goes “what grows together goes together.” Roughly speaking, the idea is that local wine and local foods complement each other. Seems to work very well for this land & sea pairing as well.
Ponzu sauce (ponzu shoyu) is a Japanese condiment commonly made with citrus, soy sauce, mirin, and dashi. Here, blackberries add a tart fruitiness and a striking color purple.
The sushi-quality raw salmon slices are steeped in blackberry ponzu for just 5 to 10 minutes to infuse the flavors. Crunchy cucumber, peppery radish, spicy jalapeño, and buttery-nutty pine nuts add pizzazz to this appealing crudo dish. Togarashi, a Japanese spicy seasoning made with ground nori, sea salt, various chili powders, orange peel, and sesame seeds adds complexity and the finishing touch.
Salmon Crudo, Blackberry Ponzu Recipe
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Saumon Cru, Beurre Blanc Grenade
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Raw Salmon, Pomegranate White Wine Butter Sauce
The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.
Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.
We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.
Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.
Recette de Saumon Cru
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White King Salmon
Lobster Butter Sauce
Gnocchi, Edamame, Roasted Maitake
White King Salmon Sashimi: Nobu-Style
Jalapeño, Garlic, Cilantro, Lemon Ponzu
White king salmon are special, and rare. About 5% of king salmon do not have the ability to metabolize and store the red-orange pigment, carotene, in their muscle cells.
In the past it was believed that white and red king salmon consumed notably different diets, leading to their flesh color distinction. Scientists now believe that variation in flesh color is controlled by genetics. White king salmon cannot metabolize these pigments from their food sources, leaving their flesh white. (from Alaska Dept. of Fish and Game).
There is no way for the Alaskan fishermen to know if their catch is white until it is sliced open. Because of its precious nature, much of this treasure doesn’t make it to the lower 48. Who could blame them for keeping it and enjoying on the spot?
The white kings that do make it to the lower 48 are highly prized for their flavor, texture, and unique color – and are often offered as a pricey nightly special in many high-end restaurants.
It is not only the pure ivory color that is extraordinary. These fillets taste very different than red-orange flesh king salmon. The cooked flesh is silky, and tastes fine and delicate, more mild in an elegant way. It is curiously soft and buttery.
Sashimi style white king has even more appealingly complex qualities – it is simply luscious with sweet, clean, buttery, and moist characteristics.
White King Salmon Recipes
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Spicy Salmon with Shrimp Chips
Avocado Mash with Lemon, Sliced Jalapeños
This tasty snack was inspired by Nobu Restaurants’ “Crispy Rice with Spicy Tuna” where fried sushi rice cubes are served with a little bowl of spicy tuna and light soy sauce on the side. A version of the Nobu recipe went viral a while back on TikTok with the addition of avocado and jalapeño.
The original authentic dish can be enjoyed at many of the over 50 Nobu Restaurants around the world including all three in Las Vegas – Caesars Palace, Paris Las Vegas, Las Vegas Virgin Hotel.
With the remainder of a nice piece of sockeye salmon leftover from making an Aguachile de Salmón for my guests, I decided to make a quick snack paired with store-bought shrimp chips. These puffy-crisp chips are made from a dough of tapioca flour and ground shrimp. The dough is steamed, thinly sliced, dried, then fried. The result are crunchy little crackers full of umami flavor.
Topped with a tiny scoop of spicy salmon and/or avocado plus an optional jalapeño ring, these make a zippy one-bite snack bomb that is packed full of flavors, textures, and spice! And unlike the original dish which has many steps to prepare the fried sushi rice, this appetizer is quick and easy…
Spicy Salmon with Shrimp Chips Recipe
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Salmon Crudo, Lemon Orange Emulsion
Radish, Jalapeño, Red Onion, Marcona Almonds
If you are loving raw fish like we are here, definitely put Sashimi-Quality Sockeye Salmon on your list.
The more raw salmon I prepare and serve, the more I prefer the Sockeye species. There are five species of Pacific salmon that can be found in North American waters – king aka chinook, sockeye aka red, coho aka silver, keta aka chum, and pink aka humpback.
Sockeye salmon have a beautiful bright red flesh that is bold and intense and flavorful. 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. Sockeye + Crudo = A Winning Combination!
Sockeye Salmon Crudo Recipe
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