I am pretty sure the Copper river salmon season is over with by now but I wanted to share this dish I made a few weeks ago. I have been so busy this summer and I have accumulated a lot of recipes but I just haven't gotten around to posting them. This is a great recipe using some pickled green strawberries that I made from the garden along with some cucumber gelee (without gelatin). I gave the dish a little crunch from the roasted pistachios and shitake "bacon". This was a great starter to a dinner with world famous interior designer
. This dish is light, healthy, and most importantly very tasty. Crudo is just the translation for raw in spanish, so just a bit of play on words, I could have used carpaccio, or even sashimi (although sashimi is a thicker on the slice).
12 oz of copper river salmon belly if possible
1 cup of roasted salted pistachios
8 shitake mushrooms sliced
3 tbsp of olive oil
2 tbsp of butter
1 tsp of soy sauce
1 lemon juiced
Salt and pepper
2 cups of cucumber juice
1/4 cup of mint leaves
1 package of
Pickled Green Strawberries
1/2 cup of rice wine vinegar
1/2 cup of champagne vinegar (white wine)
1/2 cup of sugar
1 tbsp of salt
2 bay leaves
1 tbsp of coriander
3 garlic cloves
Extra virgin olive oil
fleur de sel salt
For the pickled green strawberries,
Place both vinegars, salt, sugar, and spices in a pot and bring to a boil. Place whole green strawberries into a canning jar. Pour the hot vinegar over the strawberries. Let it cool to room temperature and then keep in the refrigerator. This was a quick pickle I did the day before and the flavor will only get better as time goes on.
For the cucumber mint gelee
Normally you make gelee with gelatin but I wanted to make some without using gelatin. I bought this box of unflavored jel dessert from the local store and wanted to give it a try. It is a combination of vegetable gum, tapioca dextrin and a few other ingredients. It works differently than gelatin because you don't need to bloom it, also once you make it you can't melt it down again and remold it. It is really easy to use though and the texture came out exactly like gelatin so it could be a great substitute for gelatin in this application. Simply boil 2 cups of cucumber juice then place in a blender and puree with the mint leaves and salt. Place back in the pot and bring to a boil. Stir in the non gelatin and stir for 30 seconds. Then pour into your mold. Refrigerate for an hour or until set and cold. Then dice up the cucumber gelee, set aside in the refrigerator until ready to use.
For the shitake mushroom "bacon"
There is a way to make the mushroom "bacon" in oven and roasting them for about 45 minutes but I made mine just on the stove top in a saute pan. Basically you take a medium saute pan on medium heat and add butter and olive oil. Then add your mushrooms and try not to touch them for the first 5 minutes. Let them brown, the more you shake and toss them the harder it is to get a nice sear on the mushrooms. Once you have a good sear of golden brown on one side you can flip them over and sear the other side. Basically you are trying to crisp-en the outside as much as possible without burning the mushroom. I like bacon crispy but I also don't mind them a little soft too. It is the same way with these mushrooms they are fantastic all the way through crispy, but they are also really good crispy on the outside and mushroom meaty on the inside ( your preference on how you like them). Once you have both sides crispy, strain out the mushrooms onto a paper towel and season with salt immediately. Set aside
For the salmon,
Slice the belly on the bias (angle) in thin slices. Place 5 to 6 slices on the plate. To finish the plate add a drizzle of lemon juice over the salmon. Then add a drizzle of olive oil over the salmon. Season the salmon with a fleur de sel . Then just a splash of soy sauce. Then add your horseradish sauce and your cucumber gelee. Take a pickled strawberry and cut in quarters and place on the plate. Finish with pistachios, shitake mushrooms, and the micro cilantro. Serve and enjoy!