SALMON CRUDO WITH BURRATA PREP TIME: 20 MINUTES • SERVES 4
INGREDIENTS 1 1/2 lbs sashimi grade very fresh Scottish salmon or King salmon, thinly sliced 3 Cara Cara oranges, segmented (or any citrus) 1/2 bulb of thinly shaved fennel 3 Tbsp rice wine vinegar 1/2 teaspoon salt 1/2 teaspoon sugar 2 burrata balls, quartered 4-5 thinly sliced radishes 1 cup wild arugula 1 tsp white ponzu sauce 1 tsp white balsamic vinegar 2 tsp high-quality olive oil • In a small bowl, squeeze the juice from 1 orange. Quick pickle the fennel in the orange juice, rice wine vinegar, salt and sugar. Let this marinate while you assemble the other ingredients. • Peel and segment the other two oranges and set aside. • Thinly slice the radishes, using a mandolin if you have one, and set aside. • Lay out the thinly sliced salmon in the center of a serving platter. • Decorate the outer edge with arugula that has been lightly dressed with salt, white balsamic vinegar and olive oil. • Top the salmon with the pickled fennel, orange segments, and radishes. • Dress the salmon with the remaining pickling liquid. • Finish with Maldon salt (sea salt), fresh ground black pepper and a little sprinkle of ponzu. It's also nice to sprinkle on Japanese rice seasoning (optional). Serve immediately.
PHOTOS: MATT DAYKA
MEYER LEMON PANACOTTA PREP TIME: OVERNIGHT PROCESS, 25 MINUTES • SERVES 6
INGREDIENTS
SPICY GREEN SALAD WITH CITRUS MISO VINAIGRETTE PREP TIME: 15 MINUTES • SERVES 4
INGREDIENTS 1 bag spicy greens or your favorite lettuce mixture • Snap peas Purple carrots • Watermelon radish • Golden beets VINAIGRETTE: 1/2 a grapefruit • 1 small shallot • 1 clove garlic 1 small nub of ginger • 2 Tbsp rice wine vinegar • 1 Tbsp white miso • 1/3 cup olive oil • 1 tsp sesame oil TAMARI-ROASTED PEPITAS: 1 tsp tamari • 1/4 cup pepitas • Toast the pepitas in a nonstick pan over low-medium heat, then coat with tamari and allow to cool. • Finely chop the shallot. • Grate the garlic and ginger into a bowl. • Add the juice of 1/2 grapefruit. • Add the rice wine vinegar, white miso and sesame oil and whisk. • While whisking, slowly incorporate the 1/3 cup of olive oil.
3 Meyer lemons • 1/2 cup sugar + 2 Tbsp sugar • 2 Tbsp water • 2 tsp gelatin 1 cup whole milk • 2 1/2 cups heavy cream • 1 vanilla bean • With a vegetable peeler, peel the outside of the lemons. • Carefully squeeze the juice into a saucepan, removing any seeds. • Make a simple syrup using the juice of the lemons, the peel of the lemons, 1/2 cup of sugar and 2 tablespoons of water. Cook this down for 10-15 minutes on medium heat, until it is reduced by half and the peel is tender and candied. Allow to cool. • In a separate mixing bowl, combine 2 teaspoons gelatin and 1/2 cup of whole milk. Stir together and allow to sit for 10 minutes while you make the custard base. • In a separate sauce pan, simmer 2 1/2 cups of heavy cream and the remaining 1/2 cup of whole milk, 2 tablespoons of sugar, and the seeds and pod of a scraped vanilla bean. Heat to just before boiling and using a sieve, strain in the simple syrup mixture. Save the candied lemon peels to slice and use as a garnish. Bring the mixture back to just before boiling, stirring frequently. • Remove from heat and strain again into the mixing bowl containing the milk and gelatin mixture. Whisk well, until the gelatin dissolves. • Ladle into six 2 1/2" ramekins. Allow to cool. Then individually cover each ramekin with cling wrap and refrigerate for 6 hours or overnight. • Garnish with fresh raspberries, candied lemon peel, mint leaf, lemon curd, or creme fraiche.
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