Wild Salmon is becoming more and more of rarity with each passing fishing season. Salmon populations have been decimated by over fishing, pollution, damns and interference from salmon farms. The seafood aisle has been overrun with cheap, tasteless, pale-colored salmon that has been died pink to hide the fact that it's producers have no right to call it salmon. There is still wild salmon available from places like Alaska, where strict fishing laws are being implemented to ensure the survival of it's native fish populations. Because of these factors, this stuff can be pretty expensive. But it is one of those things that is well worth the price.
Salmon is one of two types of fish, along with tuna, that I almost always prefer to eat raw. While I don't think that cooking salmon ruins it necessarily, I do think that it takes away from it's true flavor. I have had a dream for quite some time now to return to Alaska (I lived there for a year), catch a wild salmon and eat it raw right there on the river bed, just like a bear.
I did a very quick cure on the salmon rubbing it with a mixture of salt, sugar, coriander and fennel. I cured it for about 6 hours. Once it was cured I rinsed the rub off, dried the fish and sliced it into 1 inch chunks to be served. I topped it with some crushed marcona almonds and an annise hysop blossom.
I roasted the red, yellow and pink beets and then dug out some little balls with a Parisian scoop. I whipped the creme fraiche with lemon juice, salt and a little sugar. And I finished the plate with some nasturtium and annise hysop leaves and blossoms.
Product:
Line-caught Wild Alaskan Sockeye Salmon - Ippolito's
Organic Beets - Culton Organics
Organic Annise Hysop - Root Mass Farm
Organic Nasturtium Leaves and Flowers - My Garden
Salmon is one of two types of fish, along with tuna, that I almost always prefer to eat raw. While I don't think that cooking salmon ruins it necessarily, I do think that it takes away from it's true flavor. I have had a dream for quite some time now to return to Alaska (I lived there for a year), catch a wild salmon and eat it raw right there on the river bed, just like a bear.
I did a very quick cure on the salmon rubbing it with a mixture of salt, sugar, coriander and fennel. I cured it for about 6 hours. Once it was cured I rinsed the rub off, dried the fish and sliced it into 1 inch chunks to be served. I topped it with some crushed marcona almonds and an annise hysop blossom.
I roasted the red, yellow and pink beets and then dug out some little balls with a Parisian scoop. I whipped the creme fraiche with lemon juice, salt and a little sugar. And I finished the plate with some nasturtium and annise hysop leaves and blossoms.
Product:
Line-caught Wild Alaskan Sockeye Salmon - Ippolito's
Organic Beets - Culton Organics
Organic Annise Hysop - Root Mass Farm
Organic Nasturtium Leaves and Flowers - My Garden