Pepper-Crusted Wild Alaska Salmon Tataki
Recipe courtesy of Eric Floyd, Executive Chef of Washington Athletic Club, Seattle, Wash.
Ingredients
- pepper-crussted rare wild Alaska salmon - 3, 6-oz. pieces
- soy sauce - 1 Tbsp.
- rice vinegar - 1 Tbsp.
- orange juice - 1 Tbsp.
- lemon juice - 2 tsps.
- lime juice - 1 tsp.
- grated ginger - 1/2 tsp.
- olive oil - 1 tsp.
- black pepper - 1 pinch
- daikon sprouts - as needed
- avocado - 1/2, sliced
- pea vines - to garnish
- garlic - as needed
- pepper flakes - as needed
- siracha - as needed
- banana leaves - to plate
Instructions
- Pepper crust Alaska salmon, then quickly sear on all sides. Slice thinly.
- Whisk citrus soy vinaigrette vigorously for 32 seconds.
- Sauté pea vines, garlic, and pepper flakes and a bit of Sriracha together.
- To plate: lay down banana leaves, then layer avocado slices and salmon. Top with vinaigrette and garnish with pea vines.
