Torched Salmon With Pickled Japanese Cucumbers, Pickled Shallots And A Ponzu Vinaigrette - ★Cooking Recipes★

Directions for: Torched Salmon With Pickled Japanese Cucumbers, Pickled Shallots And A Ponzu Vinaigrette

Ingredients

Pickled Shallots

2 cup white wine vinegar

inch piece of ginger, roughly chopped

2 whole cloves

tsp mustard seeds

2 tsp coarse salt

5 black peppercorns

5 piece orange peel

10 peeled shallots

Ponzu Vinaigrette

cup Ponzu

2 Tbsp Mirin

3 Tbsp Olive oil

Cucumber

4 Japanese cucumbers

salt

cup rice vinegar

cup mirin seasoning

Salmon

6 oz Wild Chinook Salmon, deboned and skin removed

Directions

Pickled Shallots

1. In a large pot combine vinegar, ginger, cloves, mustard seeds, salt, peppercorns and orange peel.

2. On a medium heat bring up to just a boil. Remove from heat and allow to cool.

3. Allow to steep overnight and then pass through a fine mesh strainer, reserving the liquid.

4. Thinly slice shallots on a mandolin.

5. Place in a bowl and cover with pickling vinegar.

6. Place in fridge overnight to pickle.

Ponzu Vinaigrette

1. Whisk all ingredients together.

Cucumber

1. Cut cucumber thinly on a mandolin.

2. Place cucumber in a colander and toss with salt.

3. Place a bowl on top. Inside the bowl add a couple of cans etc. to weigh bowl down.

4. This will help to extract moisture from cucumbers.

5. Leave at room temp for at least 1 hour.

6. In a separate bowl, mix together rice vinegar and mirin.

7. When cucumbers are ready remove from colander and place in a bowl.

8. Toss with vinegar/mirin and allow to sit overnight in fridge.

Salmon

1. Cut salmon in half lengthwise and then cut each half into 1 inch slices.

2. Place a few slices on each plate and with a blow torch lightly cook.

3. Place a small amount of pickled shallots and cucumbers on top and finish with a little ponzu vinaigrette.

4. Serve immediately.

See more: Lunch, Main, Vegetables, Fish, Braise, Quick and Easy, Dinner, Spring, Summer