Sushi Ceviche

I couldn’t come up with a better name than Sushi Ceviche because this is really a pure fusion plate of food. Using Japanese ingredients of a simple salmon avocado roll, but the cooking style of making ceviche.

[100% organic, Norway farmed salmon]

For the Sushi Rice

  • ¼ cup sushi rice
  • 1 TBS rice vinegar
  • ½ tsp sugar
  • Pinch of salt

Soak the rice for ten minutes and cook the rice. Don’t over cook it because you want to see the individual grains. Cool the rice at room temperature and mix in the seasonings, then set aside.

For the Ceviche

  • ½ lb salmon
  • ½ red onion
  • ½ cherry bomb pepper
  • 1 lime, juiced

Cut the salmon into medium dice. Thinly slice the red onion and pepper and set in a bowl. Add the lime juice and toss the salmon in it. Refrigerate and marinate for 10 minutes, depending on how thick/big/small your salmon pieces are.

For the Finish

  • 1 Persian cucumber, thinly sliced
  • ½ avocado, cut into wedges
  • ½ mango, diced
  • ½ lemon, juiced
  • Nori sheet

Cut nori into thin strips. Toss avocado wedges in lemon juice, right before assembling.

Strain the ceviche, discard juices but reserve red onion and chili pepper slices.

TO ASSEMBLE

Arrange cucumbers in a circular pattern on the plate. In a ring mold, pack the rice on the bottom, over the cucumbers. Place the avocado wedges along the rim and pack the ceviche into the center. Top with nori strips and scatter mango dice around plate.

*Adapted from From Buenos Aires to Paris.

Chilled Asparagus Soup with Salmon, Lotus Root, Shaved Fennel & Golden Beets

The previous asparagus soup wasn’t as green as I had hoped so in this recipe, I added parsley purée to it and it was much greener.

There is a dish at work that is beautifully presented — before you pour in the cold soup. At school, in garde manger, we always waste so much cut food at the end of the night so I brought home the shaved fennel that we didn’t use so I wouldn’t need to buy it myself!

[100% organic, farmed salmon from Norway]

For the Soup

  • 1 bunch (approx. 1 lb) asparagus
  • 2 Idaho potatoes, cut into ½-inch cubes
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled & smashed
  • 4 tarragon sprigs, leaves picked
  • ½ cup parsley leaves, fully packed
  • 2 TBS butter
  • 3 TBS olive oil
  • 3 TBS crème fraîche
  • Salt & freshly ground black pepper

Cut off 1.5-inch at the ends of each asparagus, compost/discard. Roughly chop into ½-inch pieces, including the heads.

In a small pot, bring salted water to boil. Add in the asparagus heads and gently boil until soft, 6-8 minutes. Remove from hot water immediately and then plunge it in cold water + ice. Once heads are cold, drain from water and set aside.

In a large pot, heat up the olive oil on medium-low heat and melt the butter. Then sweat the onions until soft and translucent. Season a little bit with salt. Add the smashed garlic cloves and tarragon leaves and continue sweating for 1 minute. Turn the heat on high and add in the chopped asparagus and potatoes. Add enough cold water to cover the vegetables and bring to a boil. Once it comes to a boil, lower heat to a simmer and simmer for 20-30 minutes. Season with salt and pepper.

In a blender, add the parsley leaves and a little bit of water to get the blender going. Remove and set aside.

Purée soup using an immersion blender and blend in the crème fraîche and parsley purée. Adjust seasoning. Transfer puréed soup to a clean pot and cool over an ice bath. When cool, refrigerate until needed.

For the Garnish

  • Chives, finely chopped
  • Chervil, as needed
  • Salmon sashimi, cut into small rectangles
  • 1 small lotus root
  • 1 fennel bulb, shaved with mandolin, reserve the fronds
  • 1 small golden beet

For the lotus root, peel and then shave with a mandolin. Make sure to place shaved lotus root in a bowl with water and a little bit of vinegar. Bring a pot of salted water to a boil and cook the lotus root for a couple of minutes. Drain and cool in an ice bath, drain again and set aside.

For the fennel bulb, wash and remove damaged areas. Reserve the fronds for later. Cut off the root/stem and then, using a mandolin, shave the fennel to very thin pieces. Place in water and ice. The iced water will help the fennel shavings to curl.

For the golden beet, slice it very thinly by using a mandolin. Then place in ice water and set aside.

TO ASSEMBLE

Wrap a lotus root shaving around a piece of salmon and arrange in a cold soup bowl. Place fennel shavings in the middle and scatter chervil, chopped chives, sliced beets, and garnish with fennel fronds.

In a separate container/pot/ramekin, place cold soup in it and serve by pouring asparagus soup into bowl with garniture.

Salmon Tartare with Avocado, Mango & Cucumber

I want spring and summer to come as quickly as possible to this miserable weather in NYC. I miss Texas so much! Yesterday was gloomy and rainy. Since today is quite sunny, I decided to make tartare and the colors turned out very bright and spring-like! I lightly dressed the salmon with some leftover vinaigrette that I still had in my fridge.

[100% organic, conventional avocado, farmed salmon]

Ingredients

  • 5 oz. salmon
  • Half of English cucumber
  • 1 mango
  • 1 avocado
  • 1 lemon, zested & juiced
  • Salt & pepper

Juice and zest the lemon. Work with the least likely to oxidize ingredients first. Peel and dice the cucumber, mango, avocado. Toss all ingredients separately with little lemon juice, zest, and salt. Dice up salmon and season with salt and pepper at the very end.

Layer with avocados at bottom, then mango, then cucumber, and top with salmon. Serve with toasted bread slices or tortilla chips!

Click here to see with Ahi Tuna and here for another Salmon rendition.

Gravlax

I never had heard of gravlax before the food preservation class on October 8, 2011 . The description in the book just sounded so delicious and since I love eating all kinds of seafood, I knew I would love gravlax. When Chef Janet sliced the gravlax for us two weeks later, I took a lot home but I finished more than half of it on the train!

[100% organic, farmed salmon from Norway]

  • 1 lb salmon fillet, skin on
  • 4 TBS salt
  • 4 TBS sugar
  • 1 tsp white pepper powder
  • 1 cup fresh dill, chopped
  • Splash of white wine
  • 1 lime, zested

Combine the salt, sugar, and white pepper powder and mix thoroughly until combined. Pour a layer of the mixture into the bottom of a pan.

Place the salmon on top of the salt mixture, skin side down. Gently rub the salt mixture, dill, lime zest, and white wine into the salmon. Cover the salmon with the remaining salt mixture so that no salmon flesh is visible. Wrap the pan with cling wrap and refrigerate for 2 days.

About 6 hours into the curing period, unwrap the pan and flip the salmon. The salt and sugar would have melted and been partially absorbed by the fish. After the flipping, wrap the salmon and all curing ingredients tightly with cling wrap. Place another tray on top of wrapped salmon and weight it down with a 2-kg weight. I used a full-pot of water.

Unwrap, flip, wrap every 12 hours for 48 hours. When ready, brush off the cure with damp paper towel and serve.

Click here to see it in action: Herbed Blinis with Gravlax, Masago & Lemon-Caper Crème Fraîche

*This is an adaptation from the French Culinary Institute and About.com

Salmon with Crispy Capers & Lemon Zest

Basically the same exact dish, back in 2009, except I substituted the sashimi tuna with sashimi salmon. It’s such a beautiful day in Hong Kong, warm and sunny (24°C/75°F). I already busted out my summer-wear and the locals are still walking around in winter fur coats. Seriously? Are you not hot? Since the Japan earthquake and tsunami, I wasn’t sure if the grocery stores in Hong Kong would have safe non-radiated sashimi but luckily, salmon is a global trade and the salmon in this dish was Norwegian.

The other only thing I did different today was that I sprinkled some extra lemon zest over the fish and salad.

[100% organic & Norwegian salmon]

Recipe here, Tuna with Crispy Capers & Lemon Zest.

Salmon Tartare with Avocado

The sockeye salmon at Whole Foods was on sale yesterday and it was freshly cut too so I bought half a pound of the fatty areas. Same idea and same instructions as the tuna tartare post. The only changes are that I used panko crumbs instead of the shallots, and I added some sesame seeds to the salmon and avocado.

[100% organic & wild sockeye salmon]

I really don’t understand why WordPress and Facebook desaturates my photos whenever I upload them.

Click here to see with Ahi Tuna and here for another Salmon rendition.

Tomato Basil Salmon en Papillote

When I was at Sur La Table yesterday, I was flipping through a recipe book and instead of using foil packets, the recipe used parchment paper packets; same thing. This dish is basically the same idea as my Shark Loin in Foil Packets, one of the first 6 entries of this blog.

The best thing about this is that there’s no clean up! Well, almost none.

I like how it looks when it's not cooked

[100% organic & wild salmon]

  • Salmon fillet
  • Salt & pepper
  • 2 TBS butter
  • Handful baby spinach leaves
  • 2 tomatoes, diced
  • ¼ cup basil, chopped
  • 1 medium shallot, chopped
  • Olive oil
  • Juice of half a lemon
Uncooked

Preheat oven to 450ºF. Get a large sheet of parchment paper (A3 paper size) and place the spinach leaves on the bottom. Place the salmon fillet over the spinach and sprinkle with salt and pepper. Place the butter on top of the salmon.

Mix the tomatoes, basil, and shallots together with some olive oil and the lemon juice. Scoop the tomato mixture on top of the salmon with some juices. Wrap the parchment paper like in the picture, or any other way you find possible.

Bake for 20-25 minutes, salmon should be very, very, very juicy and tender – not dry at all.

*Thank you Patricia for the French name change.