Salmon Crisps with Yuzu Soy

Serves 1
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Directions

  1. 1Combine 150 grams of soy sauce, 50 grams of mirin, 50 grams of rice vinegar, 40 grams of yuzu juice, 40 grams of sesame oil, and anywhere from 50 to 100 grams of sugar in a bowl or glass.
  2. 2Combine 150 grams of soy sauce, 50 grams of mirin, 50 grams of rice vinegar, 40 grams of yuzu juice, 40 grams of sesame oil, and anywhere from 50 to 100 grams of sugar in a bowl or glass.
  3. 3Combine 150 grams of soy sauce, 50 grams of mirin, 50 grams of rice vinegar, 40 grams of yuzu juice, 40 grams of sesame oil, and anywhere from 50 to 100 grams of sugar in a bowl or glass.
  4. 4Whisk the ingredients together until well combined.
  5. 5Whisk the ingredients together until well combined.
  6. 6Whisk the ingredients together until well combined.
  7. 7Transfer the yuzu soy vinaigrette to a container and place it in the fridge to chill for service.
  8. 8Transfer the yuzu soy vinaigrette to a container and place it in the fridge to chill for service.
  9. 9Transfer the yuzu soy vinaigrette to a container and place it in the fridge to chill for service.
  10. 10Thinly slice chives using a wet paper towel to hold them together, ensuring not to smash them, but to slice cleanly with a sharp knife.
  11. 11Thinly slice chives using a wet paper towel to hold them together, ensuring not to smash them, but to slice cleanly with a sharp knife.
  12. 12Thinly slice chives using a wet paper towel to hold them together, ensuring not to smash them, but to slice cleanly with a sharp knife.
  13. 13Thinly slice shallots with a mandolin.
  14. 14Thinly slice shallots with a mandolin.
  15. 15Thinly slice shallots with a mandolin.
  16. 16Toss the sliced shallots with a mixture of half cornstarch, half flour, and a touch of salt.
  17. 17Toss the sliced shallots with a mixture of half cornstarch, half flour, and a touch of salt.
  18. 18Toss the sliced shallots with a mixture of half cornstarch, half flour, and a touch of salt.
  19. 19Gently break apart the shallot rings in the dredge to ensure even coating.
  20. 20Gently break apart the shallot rings in the dredge to ensure even coating.
  21. 21Gently break apart the shallot rings in the dredge to ensure even coating.
  22. 22Start frying the dredged shallots in cold or warm oil and slowly bring the heat up to medium, cooking until crispy.
  23. 23Start frying the dredged shallots in cold or warm oil and slowly bring the heat up to medium, cooking until crispy.
  24. 24Start frying the dredged shallots in cold or warm oil and slowly bring the heat up to medium, cooking until crispy.
  25. 25Pull the shallots from the oil before they reach your desired final color, as they will continue to darken as they sit.
  26. 26Pull the shallots from the oil before they reach your desired final color, as they will continue to darken as they sit.
  27. 27Pull the shallots from the oil before they reach your desired final color, as they will continue to darken as they sit.
  28. 28Drain the fried shallots and spread them on a paper towel to absorb excess oil.
  29. 29Drain the fried shallots and spread them on a paper towel to absorb excess oil.
  30. 30Drain the fried shallots and spread them on a paper towel to absorb excess oil.
  31. 31Remove the skin from the dry-aged Ora King salmon and cut out the bloodline.
  32. 32Remove the skin from the dry-aged Ora King salmon and cut out the bloodline.
  33. 33Remove the skin from the dry-aged Ora King salmon and cut out the bloodline.
  34. 34Cut the salmon into nice small cubes.
  35. 35Cut the salmon into nice small cubes.
  36. 36Cut the salmon into nice small cubes.
  37. 37Cube avocados to roughly the same size as the salmon.
  38. 38Cube avocados to roughly the same size as the salmon.
  39. 39Cube avocados to roughly the same size as the salmon.
  40. 40Toss the cubed avocado with a bit of olive oil, salt, and lemon juice.
  41. 41Toss the cubed avocado with a bit of olive oil, salt, and lemon juice.
  42. 42Toss the cubed avocado with a bit of olive oil, salt, and lemon juice.
  43. 43In a shallow bowl, place a ring mold and put down a layer of the cubed avocado first, making it as even as possible.
  44. 44In a shallow bowl, place a ring mold and put down a layer of the cubed avocado first, making it as even as possible.
  45. 45In a shallow bowl, place a ring mold and put down a layer of the cubed avocado first, making it as even as possible.
  46. 46Dress the cubed salmon with the yuzu soy vinaigrette, tasting to adjust the flavor to your liking.
  47. 47Dress the cubed salmon with the yuzu soy vinaigrette, tasting to adjust the flavor to your liking.
  48. 48Dress the cubed salmon with the yuzu soy vinaigrette, tasting to adjust the flavor to your liking.
  49. 49Spoon the dressed salmon on top of the avocado layer, pressing it down to ensure it’s even and won't fall apart.
  50. 50Spoon the dressed salmon on top of the avocado layer, pressing it down to ensure it’s even and won't fall apart.
  51. 51Spoon the dressed salmon on top of the avocado layer, pressing it down to ensure it’s even and won't fall apart.
  52. 52Place fried shallots on top of the salmon for texture.
  53. 53Place fried shallots on top of the salmon for texture.
  54. 54Place fried shallots on top of the salmon for texture.
  55. 55Add the sliced chives as a garnish.
  56. 56Add the sliced chives as a garnish.
  57. 57Add the sliced chives as a garnish.
  58. 58Carefully remove the ring mold.
  59. 59Carefully remove the ring mold.
  60. 60Carefully remove the ring mold.
  61. 61Add a quenelle of Osetra caviar on top.
  62. 62Add a quenelle of Osetra caviar on top.
  63. 63Add a quenelle of Osetra caviar on top.
  64. 64Spoon a bit more of the yuzu soy vinaigrette into the bowl.
  65. 65Spoon a bit more of the yuzu soy vinaigrette into the bowl.
  66. 66Spoon a bit more of the yuzu soy vinaigrette into the bowl.
  67. 67Serve with wonton chips on the side for scooping.
  68. 68Serve with wonton chips on the side for scooping.
  69. 69Serve with wonton chips on the side for scooping.

Ingredients

  • 150 grams Soy sauce
  • 150 grams Soy sauce
  • 150 grams Soy sauce
  • 50 grams Mirin
  • 50 grams Mirin
  • 50 grams Mirin
  • 50 grams Rice vinegar
  • 50 grams Rice vinegar
  • 50 grams Rice vinegar
  • 40 grams Yuzu juice
  • 40 grams Yuzu juice
  • 40 grams Yuzu juice
  • 40 grams Sesame oil
  • 40 grams Sesame oil
  • 40 grams Sesame oil
  • 100 grams Sugar
  • 100 grams Sugar
  • 100 grams Sugar
  • Chives
  • Chives
  • Chives
  • Shallots
  • Shallots
  • Shallots
  • Cornstarch
  • Cornstarch
  • Cornstarch
  • Flour
  • Flour
  • Flour
  • Salt
  • Salt
  • Salt
  • Ora King salmon
  • Ora King salmon
  • Ora King salmon
  • Avocados
  • Avocados
  • Avocados
  • Olive oil
  • Olive oil
  • Olive oil
  • Lemon juice
  • Lemon juice
  • Lemon juice
  • Osetra caviar
  • Osetra caviar
  • Osetra caviar
  • Wonton chips
  • Wonton chips
  • Wonton chips

Equipment

ScaleWhiskContainer with lidCutting boardKnifeMandolinMetal bowlPotTongsStrainerPaper towelPlateRing moldSpoon

Tips

  • Measurements are in grams, so you'll need a scale.
  • Adjust sugar amount in vinaigrette based on your preference for sweetness/tanginess.
  • When slicing chives, use a wet paper towel to hold them together and use the blade to slice without smashing them.
  • Start frying shallots in cold or warm oil and slowly bring to medium heat to get them crispy and ensure they stay crispy.
  • Pull fried shallots before they reach the desired color as they will continue to darken as they sit.
  • Press down the avocado and salmon layers in the ring mold to ensure they are even and won't fall apart when the mold is removed.