Baked Salmon
Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe
Chef Alexander Yoon of Little Fish | Philadelphia
Yield: 25 to 30 servings
Adapted by StarChefs | April 2019
INGREDIENTS:
Preserved Ramp Vinaigrette:
5 pounds ramps, leaves and bulbs separated
3 kilograms Kikkoman soy sauce
2 kilograms Kikkoman rice vinegar
200 grams gochujang
700 grams mirin
50 grams kombu
Xanthan gum
500 grams butter, diced
Salmon:
One 8- to 10-pound Verlasso salmon, filleted
Salt
Rice bran oil
To Assemble and Serve:
Butter
Salt
White pepper
Cara Cara orange segments
Fresh Origins shiso leaf
Shungiku leaf
Maldon sea salt
Trout roe
Shaved breakfast radish
METHOD:
For the Preserved Ramp Vinaigrette:
In a large pot over high heat, combine soy, vinegar, gochujang, mirin, kombu, and 4 kilograms water. When boiling, pour into a nonreactive, heatproof container with ramps. When cooled to room temperature, cover and set aside in a cool, dry space for 3 days. Strain and scale ramp-infused vinegar, reserving pickled ramps for another use. Transfer vinegar to a Vitamix XL blender. On low speed, shear in .03 percent xanthan gum by weight. Hydrate xanthan gum for 10 minutes and strain vinegar through a chinois. In a sauté pan, melt and brown butter and whisk in 200 grams ramp vinegar to make the Preserved Ramp Vinaigrette. Keep warm.
For the Salmon:
Heat oven to 325°F. Lightly salt fillets and cure 15 minutes; rinse and pat dry. Skin fillets, scraping away all meat from skin. Cut fillets into ½-inch thick, 3-ounce portions; cover and refrigerate. Lightly brush skin with oil and season with salt. Between 2 silicone mats, arrange skin and bake until crisp. Cool on a rack.
To Assemble and Serve:
In a nonstick pan over medium-high heat, melt a little butter. Place Salmon in pan and season with salt and white pepper. Cook 45 seconds, flip, and give the other side just a gentle kiss of heat. Transfer Salmon to a serving plate and dress with Preserved Ramp Vinaigrette. Garnish with remaining ingredients. Finish with crisp Salmon skin.
