Copper river salmon! The prized salmon coming from Alaska waters, has a short season of about 1 month out of the year normally running mid May through mid June.  That's it, so when the season comes along and you can get your hands on this salmon by all means do so.  Lately I have been seeing the Atlantic salmon that doesn't even have the coloring it should because the farm raised don't eat what a wild salmon would normally eat.  You can only imagine the difference in taste side by side with the wild.  

Carpaccio is normally a raw preparation of either meat or fish that is either sliced thin or pounded thin.  In this recipe I pounded the salmon thin and topped it with some different textures and flavors.  Jp said it was one of the best dishes he has had in a long time, every bite had something different in flavor.  The next day he even mentioned it two more times on how good it was and how that could have been served in any high end restaurant around the world. Always feels good when the boss is happy.  Here is the recipe

1 1/2 lb of copper river salmon de-boned and skin off

1 red radish sliced thin

1/4 cup of green onions sliced

1/2 cucumber sliced thin and rolled

1/4 cup of chopped peanuts

1 serrano sliced thin

1/4 cup of cilantro leaves

fleur de sel

1 lime

3 tsp of toasted sesame seeds


Pickled baby bok choy

3 baby bok choy cut in quarters

1/2 cup of black vinegar

1/2 cup of rice wine vinegar

1/2 cup of water

1/4 cup of sugar

1 tbsp of sichuan peppercorns

1 tbsp of coriander

2 garlic cloves

1 tbsp of ginger

2 tsp of salt

Puffed rice chip

1 cup of jasmine rice

2 1/2 up of water (plus a little more) 

1 tsp of salt

shiso fumi furikake

Oil for frying

For the puffed rice chip

Place 2 1/4 cup of water into a pot with salt and bring to a boil. Pour in your rice, cover and turn down to a simmer.  Cook for 20-23 minutes until tender and cooked all the way through.  It is okay if the rice is over cooked.  Once the rice is cooked/overcooked.  Place half of the rice in a blender with the remaining 1/4 cup of water.  Puree until smooth, you might need to add a touch more water to puree it completely smooth.  You should end up with a white glue like consistency  .  Pour the rice puree into a bowl and add the remaining cooked rice to the puree.  Mix with a spatula until well incorporated.  Then pour onto a silpat and with a offset or pastry spatula distribute the rice mixture into a thin, smooth, even layer.  Then place the silpat rice mixture into a dehydrator for 5 hours at 130 degrees (or over night).  After the first 2 1/2 hours have passed, I flip the rice mixture over so the the other side dries as well (Here you can also take a pair of scissors and cut the rice into specific shapes if you want).  Once the mixture is completely dry place 2 cups of oil in a pot for frying at 350 degrees.  Take your dried rice and break into pieces if you did not cut them before.  Place 2 at a time into the fryer and fry for 10-15 seconds roughly.  The dried rice should puff up right away and just needs a few more seconds on each side to slightly brown and crispin up.  Drain onto a paper towel and add a little shiso fumi seasoning on top.  Keep in air tight container when you have fried all the rice chips you want.  You can keep the dried rice in a your pantry and fry later if you want.

For the pickled baby bok choy,

Place vinegars, water, sugar, garlic, ginger, and spices into a pot.  Bring to a boil.  Place the baby bok choy in jar or bowl and pour the hot liquid over the baby bok choy.  Cover and let it come to room temperature, or can according to canning instructions.  

For the salmon,

Place a piece of plastic wrap on your counter about 1 1/2 feet long.  Take your salmon and slice thin like sashimi and place it on the plastic wrap.  Continue the process until all the salmon is cut. Then place another piece of plastic wrap on top of the salmon that is lying on the first piece of plastic wrap.  With a mallet, lightly pound fish until it is very thin.  Then you can arrange the salmon onto your serving plates.  You should be able to get 6-8 portions depending on how big a portion you want to serve.  Cover with plastic wrap and place in the refrigerator for finishing the dish later.  This can be done hours before you serve your guest.  That way the salmon is cold and the plate is cold.  

To finish,

Take the salmon out of the refrigerator and unwrap the plastic.  With a hand held torch, torch the top of the salmon slightly to give a little different texture and flavor.  Then spoon on a couple teaspoons of ponzu on top of the salmon.  Squeeze a little lime juice over the top. Then season slightly with fleur de sel.  Add sliced serranos, cucumber, and radishes.  Top with chopped peanuts and green onions.  Add cilantro leaves, sesame seeds, and finish with puffed rice chip.  Serve and enjoy!