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.
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