Tag: sockeye

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Sand Pebble in Tahiti
Sand Pebble in Tahiti

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

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Salmon Rillettes (from leftovers)

Salmon Rillettes

Salmon Rillettes

Brioche Toast Points, Cucumber Slices
Radish, Lemon
Pickled Onion and Olive Skewers

Using leftover smoked salmon and roasted salmon for rillettes is a perfect idea because it turns odds and ends into something luxurious without waste.

Salmon Rillettes

Serving it with brioche toast points adds a touch of buttery sweetness and crunch, while the thick cucumber slices act as a crisp, refreshing vehicle for the salmon.

The little skewers of cocktail onions, Castelvetrano olives, and cherry tomatoes introduce briny, tangy, and juicy notes, giving each bite complexity and brightness. While sliced red radish adds peppery crunch, and the thin lemon slices let guests add a fresh, zesty lift whenever they like.

Altogether, it’s a gorgeously balanced appetizer platter—texturally varied, visually appealing, and perfect for entertaining. It turns simple leftovers into something that looks and tastes like a restaurant-quality hors d’oeuvre.

Salmon Rillettes (from leftovers)

 

Salmon Rillettes (from leftovers) Recipe

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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

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Salmon Noodle Soup

Salmon Noodle Soup

Salmon Noodle Soup

The combination of chewy noodles, fresh toppings, and savory sockeye salmon makes Salmon Noodle Soup extra satisfying and flavorful. Adding tofu enhances the dish by boosting protein while keeping it light and silky.

The miso-based dashi broth creates a soup that is both dynamic and complex. Butter in the broth gives the soup a rich, luxurious texture while sansho pepper adds a unique citrusy, tingly heat that pairs beautifully with the umami-rich broth, salmon, and tofu.

Salmon Noodle Soup

Salmon Noodle Soup Recipe

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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

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