Salmon Carpaccio | Eugene | Sabai Café and Bar
Recipe serves one or two
4 ounces fresh NW salmon Salt & pepper (to taste)
1 tablespoon vegetable oil
1 tablespoon lime
1⁄2 teaspoon sugar (to taste)
1 tablespoon fish sauce (Tiparos Brand)
1⁄4 rice powder
4 cherry tomatoes
Cubed avocado
Dry red chili flakes
1 red onion (thinly sliced)
2 sprigs cilantro
Season fresh salmon with salt and pepper on all sides. Heat a small sautéed pan to medium high and add vegetable oil. Once sautéed pan reaches temperature, sear salmon on all sides. Salmon should be seared to medium rare. Once seared, place salmon on a cutting board to rest.
In a small mixing bowl add lime, sugar, fish sauce, and rice powder, then incorporate with a whisk or fork. Add tomatoes (half tomatoes), avocado, dry red chili flake (to taste) and red onion. Toss very lightly.
With a sharp knife slice salmon into quarter- inch slices. Fan out sliced salmon on a small appetizer plate by overlapping each piece. Pour ingredients from mixing bowl over the sliced salmon. Top with two sprigs of cilantro.
Dijon-Hoisin Salmon | Albany | Sybaris
Best with river salmon and/or steelhead. Serves four. Note: the marinade keeps the fish nice even when cooked through.
4 seven-ounce filets of salmon
1⁄2 cup hoisin sauce
1⁄2 cup whole grain mustard
Combine all ingredients and let marinate in the refrigerator for at least four hours and up to two days.
Preheat oven to 400 degrees.
Bake fish until done to your liking; start checking it after seven minutes.
Serve this on a vegetable fried rice for a fast dinner.
Salmon Crudo | Portland | Red Star Tavern
5 ounces Chinook salmon
3 tablespoons kosher salt
Sea salt (to taste)
1⁄2 cup unseasoned rice wine vinegar
1⁄4 cup shaved Fresno chili peppers
1 tablespoon green onions
2 tablespoon shallots (diced)
1⁄4 cup extra virgin olive oil
Place salmon on a plate lined with a paper towel and lightly cure salmon with kosher salt (using approximately one to two tablespoons). Let it sit for ten minutes. Then, wash or cure with rice wine vinegar. Pat dry and set aside.
Using a knife or mandolin, shave the Fresno chili peppers into thin strips. Then, bias slice one green onion. Dice one shallot.
Slice fish into one-ounce slices or cubes. Arrange on the plate and then add olive oil, the pepper strips, shallots and green onion. Finish with sea salt.
