Great ingredients, simply done! That is the key to this recipe.  I paired this white fleshed salmon with classic Mediterranean flavors, for a delicious appetizer.  Roughly 1 out 20 king alaskan salmon are white fleshed or Ivory.  Personally I don't think there is a big difference between flavor, maybe a slight difference in taste but not major.  Because 1 out 20 and limited fishing, you don't see Ivory salmon too often or if you do it is hard to consistently get.  So when I see it I try and get it.  I served the salmon with an anchovy sauce, topped with capers, pickled fennel, green olive, fresh naval oranges, radish and cucumbers.  Very fresh and clean flavors perfect for summer.  You don't have to feel guilty after eating this dish.  

12 oz of Ivory Salmon Fillet

1 lemon 

1 red radish sliced thin

1 persian cucumber sliced thin and rolled up

2 naval oranges cut into supremes (segments)

4 tbsp of capers

 

Anchovy Sauce

4 anchovys

2 garlic cloves

3 tbsp of capers

3 sprigs of tarragon leaves

1 small bunch of chives

1/2 cup of parsley leaves

1 pieces of sourdough day old bread

3 tbsp of sherry vinegar

1 cup of veganaise (mayonnaise)

1/4 cup of olive oil 

Salt and pepper to taste

 

Pickled Fennel Tops

4 stalks of fennel top shaved thin 

1/4 cup of white wine vinegar

1/4 cup of rice wine vinegar

1/4 cup of sugar

2 tsp of salt 

1 tbsp of coriander seeds

1 bay leaf

2 cloves of garlic

 

Green Olive puree

12 oz castlevetrano olives pitted

2 garlic cloves

1 cup extra virgin olive oil

 

1 tsp of espelette pepper

1 micro mizuna and borage flowers

Fluer de sel

 

For the Anchovy Sauce,

Place all the ingredients in a vita mix blender except for the olive oil.  Puree until smooth,  then slowly drizzle in the olive oil.  Adjust the seasoning with salt, pepper, and vinegar if needed.  Set aside. 

For the pickled fennel tops

Place all the ingredients except for the sliced fennel stalks into a pot.  Bring to a boil and then pour over the sliced fennel stalks in a small bowl or canning jar.   Cover and allow to come to room temperature.  Set aside for later. 

For the Olives

For the green olive puree (tapanade) place olives and garlic into a food processor.  Puree and add the oil during the process.  No need to season because of the saltiness of the olives.

To Finish 

Slice the fish in sashimi style slices.  Take the lemon and cut in half.  Squeeze the lemon juice over the fish.  Then take the anchovy sauce and spread it all over the plate.  Place 3-4 slices of ivory salmon on top of the anchovy sauce.  Season the fish with fluer de sel and espelette pepper.  Then add the slice radishes, the sliced rolled up cucumbers, the orange segments.  Add capers, the pickled fennel stalks, and the green olive puree.  Drizzle with a little olive oil and finish with the micro greens.  Serve and enjoy!

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