Salmon Crudo with Blood Orange Gastrique

Seafood Simplicity

Simplicity is the key to showcasing the natural flavors of quality seafood. Raw fish, praised for its health benefits and freshness of ingredients, are growing in popularity. Crudo, the Italian preparation of raw fish, is an ingredient-driven dish, ideal for highlighting the highest-quality products.

In the recipe below, we feature thin slices of Skuna Bay salmon. A simple drizzle of citrus oil and blood orange gastrique brighten the flavors of the fish. Remember to be mindful with garnishes. Simple components, such as seasonal produce and fresh herbs, can enhance the dish without overwhelming the palette. Additionally, cut down on food waste by frying up the skin for a textural garnish.

 

Salmon Crudo with Blood Orange Gastrique
Thinly sliced Skuna Bay salmon drizzled with citrus oil and blood orange gastrigue and garnished with crispy salmon skin, orange segments, chilies, chives, radish, and microgreens.
Servings
4
Servings
4
Salmon Crudo with Blood Orange Gastrique
Thinly sliced Skuna Bay salmon drizzled with citrus oil and blood orange gastrigue and garnished with crispy salmon skin, orange segments, chilies, chives, radish, and microgreens.
Servings
4
Servings
4
Ingredients
Salmon Crudo
Blood Orange Gastrique
Crispy Salmon Skin
Servings:
Units:
Instructions
Salmon Crudo
  1. Place salmon fillet, oil, and lemon and blood orange peels in resealable plastic bag. Seal and cover with ice in hotel pan; refrigerate 24 hours.
  2. Remove fish from bag (reserve citrus oil and lemon and orange peels) and slice salmon at 45˚ angle against the grain into 16 very thin (maximum ¼-inch-thick) slices with a very sharp knife.
  3. Transfer cut slices immediately to a plastic wrap lined-pan. Wrap tightly with plastic and refrigerate in a larger container packed with ice. Refresh ice and keep refrigerated up to 2 days.
  4. Julienne reserved lemon and orange peels; hold citrus oil and julienned peels for service.
Blood Orange Gastrique
  1. Heat all ingredients to a boil in a saucepan over high heat; reduce heat to medium and simmer until thick and reduced to slightly less than half, about 20 minutes. Cool and refrigerate in airtight container. Makes about ½ cup.
Crispy Salmon Skin
  1. Scrape skin clean with knife and pat dry with paper towel. Heat oil in a sauté pan over medium high heat; add skin and cook until golden and very crisp, about 5 minutes, turning once.
  2. Transfer to wire rack; season with salt and ancho chile powder, and cool slightly. Cut into 8 pieces; hold at room temperature up to 4 hours.
For Serving
  1. Arrange salmon crudo slices lengthwise on chilled appetizer plate; drizzle with reserved citrus oil. Garnish salmon with small amount of blood orange gastrique, orange segments, reserved julienned lemon and orange peels, radish, chiles, chives, microgreens, and crispy salmon skin.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Skuna Bay Farm-Raised Salmon Fillet #042987

Avocado Oil #044639

Lemon #096189

Blood Orange #096278

Blood Orange Juice #097568

Champagne Vinegar #623336

Clover Honey #306362

Ancho Chile Paste #044658

Sea Salt #036458

Ancho Chile Powder #989287

Orange #096316

Radish #097714

Serrano Chile Peppers #097560

Chives #097252

Micro Cilantro #010696

Micro Bull's Blood #003043

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