Ingredients Jump to Instructions ↓

  1. 1 side salmon (a whole fillet, about 4 pounds), skin and pin bones removed Citrus Marinade Finely grated zest of

  2. 1 orange (about 2 t) Finely grated zest of

  3. 1/2 lemon (about 1 t) Finely graded zest of

  4. 1/2 lime (about 1 t) Finely graded zest of

  5. 1/4 grapefruit (about 2 t)

  6. 1/3 c Kosher salt

  7. 2 T sugar

  8. 1 T freshly ground white pepper Orange Confit

  9. 4 navel orange s

  10. 1/2 c simple syrup (see below)

  11. 1/2 t white wine vinegar Pea Shoot Coulis

  12. 3 quarts (6 oz) pea shoots (or watercress if pea shoots not in season)

  13. 2-3 T chicken stock

  14. 1 1/2 T unsalted butter Kosher salt Olive Oil for poaching

  15. 1/3 c finely minced chives

  16. 1-2 oz Beluga caviar

Instructions Jump to Ingredients ↑

  1. Trim the salmon of fat and discard dark flesh. For Citrus Marinade: Combine ingredients in bowl, stirring to break up clumps. Cut piece of foil slightly longer than fillet. Sprinkle half of marinade down center of foil and spread it into shape of fillet. Place filet on it and sprinkle remaining marinade over fish. Wrap fish in foil and place betwen 2 baking sheets with a light weight on top sheet. Refrigerate for 3 hours. Orange Confit: Slice off peel, including pith from oranges. Working over bowl, slice between membranes to remove all orange segments. To make simple syrup: Bring ½ c granulated sugar and ½ c water to boil in heavy saucepan, stirring to dissolve sugar. Remove from heat. This makes ¾ c; you will need ½ c. Bring simple syrup and white wine vinegar to boil. Pour over orange segments and let cool. For Pea Shoot Coulis: Blanch shoots in 2-3 batches in large pot of salted boiling water, until are tender, 6-8 minutes. Place shoots in chinois and submerge in ice water to chill. Drain. Place shoots in blender with just enough water to blend. If you need more water, add by tablespoon. Scrape puree through tannis. Place puree in small saucepan. Remove fish from foil, rinse and dry fish thoroughly. Cut crosswise into 8 pieces about 3” x 1” wide. Let stand at room temperature for 30 minutes. Place enough olive oil in pan to fully cover fish. Heat oil to 110° F. Cook fish for 10 minutes. Drain on paper towels. Warm orange sections in syrup. Bring pea shoot coulis to a simmer, adding a little chicken stock if the sauce is too thick. Whisk in butter and salt to taste. Place 4 warm orange sections side by side to form a rectangle on plate. Spread chives on dish and press the tops of salmon pieces into chives. Set the fish chive side up over oranges and garnish the top of each fillet with scoop of caviar. Pour 1 T of coulis around each fillet.


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