Salmon Crudo with Chives

INGREDIENTS

1 pound salmon, halibut, yellowtail, or any other sushi-quality fish

Flaky sea salt and freshly ground pepper

Grated zest and juice of 1/2 lemon

1 tablespoon extra-virgin olive oil

1 tablespoon thinly sliced chives or slivered scallions

DIRECTIONS

Slice the fish across the grain into 16 thin slices. Arrange on a chilled platter. Season each slice with salt and pepper.

Whisk together the lemon zest and juice, olive oil, and chives or scallions. Spoon over the fish, and serve.

Note – Made it once, a bit too much lemon flavor. 

Salmon Crudo with Dill and Capers

INGREDIENTS

1 lb piece sashimi-grade salmon fillet, pin-boned

Grated zest of 1 lemon, plus juice of 2

2 shallots, finely chopped

2 teaspoons sugar

2 tablespoons extra virgin olive oil

1 tablespoon baby capers

2 tablespoons chopped dill

DIRECTIONS

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).

Meanwhile, place lemon zest and juice, shallot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers and dill. Serve immediately

Snapper Crudo

INGREDIENTS

2 Fresno chiles or jalapeños, seeded, chopped

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt

8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

Fresh cilantro leaves (for serving)

Extra-virgin olive oil (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt (such as Maldon)

DIRECTIONS

Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.

Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.

Salmon Tartare

INGREDIENTS

1/2 pound wild caught salmon filet, chopped

1 avocado, peeled and chopped

2 scallions, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds, plus more for sprinkling

INSTRUCTIONS

Put salmon, avocado and scallions in a bowl and gently mix.

Combine soy sauce and oil and pour over salmon mixture. Stir again.

Add sesame seeds and stir once more.

This can be spooned into a bowl and served that way, but if you want to get the look that is in the picture, pack it into a smooth sided bowl and then invert it onto a plate, patting any stray pieces back in place. One way or the other, sprinkle with a few more sesame seeds and serve!

Citrus Wild Salmon Crudo

Ingredients:

o   2 tablespoons fresh lemon juice

o   1 tablespoon fresh orange juice

o   1 tablespoons fresh grapefruit juice

o   2 tablespoons fresh lime juice

o   5 tablespoons extra virgin olive oil

o   1 green onion, both white and green parts chopped

o   2 tablespoons freshly chopped dill

o   1 pound sushi-grade wild salmon fillet

o   2 cups loosely packed baby arugula

o   pink himalayan sea salt, as desired (a pinch per serving will do)

o   freshly cracked whole black peppercorns

Directions:

1.     In a small mixing bowl, whisk together lemon, orange, grapefruit, and lime juices.

2.     Whisk in olive oil, then toss in green onion and dill, tossing to coat.

3.     Place salmon on a work surface.

4.     Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin.

5.     Divide slices onto a parchment or silpat lined baking sheet.

6.     Wrap in plastic wrap.

7.     Using a flat dish or flat bottom measuring spoon, press down on the salmon pieces until it spreads out into a very thin layer.

8.     Place pressed salmon in a small pyrex baking dish.

9.     Pour over citrus, green onion and dill mixture.

10.  Let rest for 15 minutes in the refrigerator.

11.  On each of 8 appetizer plates, evenly distribute the salmon, reserving liquid.

12.  Evenly distribute the arugula greens amongst the 8 plates, topping the salmon.

13.  Finish with an equal drizzle of any remaining juices from the citrus mixture.

14.  Just before serving, add a pinch of sea salt and cracked black pepper

Salmon, Ponzu Sauce, and Serrano Chile

Ingredients

•                 1 lb sushi grade salmon filet

•                 2 serrano peppers, thinly sliced

•                 1⁄2cup fresh lime juice (or a combination) or 1⁄2 cup lemon juice (or a combination)

•                 2tablespoons rice vinegar

•                 1⁄3cup soy sauce

•                 2tablespoons mirin (sweet rice wine)

•                 2tablespoons light brown sugar

•                 1pinch red pepper

For Ponzu Sauce:

Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

Pat fresh salmon dry.  Put on baking sheet and freeze for 45 min or until mostly solid.  Remove salmon from freezer and put on working surface. Using a fish knife, cut sushi grade salmon against the grain into very thin slices and off the skin at 45 degree angle.  Arrange cut pieces of salmon on serving dish.  Top with prepared ponzu sauce and serrano peppers.  Serve immediately.