Pepper-Crusted Wild Alaska Salmon Tataki
Recipe by Eric Floyd, Executive Chef of Washington Athletic Club, Seattle, Wash.
Ingredients:
3 ea. 6 oz. pieces of pepper-crusted rare wild Alaska salmon
1 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. orange juice
2 tsp. lemon juice
1 tsp. lime juice
½ tsp. grated ginger
1 tsp. olive oil
1 pinch black pepper
Daikon sprouts
½ ea. avocado, sliced
pea vines
garlic
pepper flakes
sriracha
banana leaves
Procedure:
- Pepper crust Alaska salmon, then quickly sear on all sides. Slice thinly.
- For citrus soy vinaigrette: Whisk vigorously for 32 seconds.
- For spicy garlic pea vines: 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.
