This weekend salmon recipe is a complete homecook homage to Jean-Georges by co-founder Bam. There are many subtle Japanese base flavors paired with deliberate french flourishes. We loved the crispiness of the gallette, working with sous vide potatoes, this piece of the meal stood out more than being a side dish. Visually it mimicked the scale pattern on the fish skin and was a play on fish n’ chips.
The salmon is cooked in brine to deeply infuse flavor and keep it beautiful throughout the cooking process. This recipe can be made a day beforehand with the salmon brined overnight.
This recipe comes with two sauce options: watercress chimichurri and tobiko— we say, what not both?
Cooking time: 1 hour 5 minutes for potatoes, 20 minutes salmon with 6 minutes searing
Flexible Large Spatula
- 3 lb salmon
1 cup Kosher Salt
2 tbsp Hon-dashi Powder
1 quart Cold Water
Potato Galette Ingredients:
- 4 Yukon Potato
- 500ml water
- half a lemon, squeezed
- 1 pinch salt
- Vegetable Oil
- 1 Tbsp Butter / per galette
Watercress Chimichurri Recipe:
- ½ cup watercress
- ½ cup flat leaf parsley
- 3-4 cloves garlic
- 2 Tbsp white or red wine vinegar
- ½ cup good EVOO
- 1 tsp kosher salt and pepper to taste
Combine all ingredients and blend in a small food processor until desired consistency.
Tobiko Aioli Recipe:
- 3 egg yolks
- ¼ piece of garlic clove
- 1 ½ cup light vegetable oil
- 1 Tbsp Dijon Mustard
- Juice of ½ a lemon
- 1 tsp kosher salt
- 2 Tbsp Fresh Tobiko (flying fish eggs)
- salt and black pepper to taste
Blend egg yolks, dijon mustard, lemon juice, garlic, salt in a small food processor while slowly drizzling oil in until creamy (about 2 mins). Place aioli into bowl and mix in Tobiko with a spoon.
1. Set up Nomiku water bath and turn temperature to 82°C.
2. In a large bowl mix salt, dashi powder, and water together until salt is dissolved. Pour brine into a large bag the salmon will cook in. If using a zip bag a gallon size freezer version is recommended. Add salmon in bag and brine for one hour (up to overnight) while prepping potatoes.
3. Mix water, lemon juice, and salt in a bowl. Peel the potato, let soak in blow with the prepared water to prevent oxidation. Bag the whole peeled potato with the water and drop into the water bath at 82ºC for one hour. Cooking the potato slightly under the traditionally recommended 85ºC will help it hold its circular shape when sliced.
4. Remove potatoes from bath and set bag aside and let cool to the point that it’s workable. Remove potatoes but cooking water in a large bowl. Chop off one round end of the potatoes to expose a flat surface, then use a sharp mandolin to very thinly slice the potato into round discs. The discs should be around 0.5mm-1mm thick for flexibility, thicker and they won’t stick to one another, and if too thin they will break when handled. It will be obvious when the slices too thin. Place discs into bowl with the cooking water (the liquid is starchy and will help the potato discs stick together).
5. Make gallettes that are 6" in diameter by placing a dry small pan on the lowest heat and arrange wet potato slices quickly from the center overlapping each other by about half. Working from the center into concentric circles and fan outwards to fill the pan almost to the edge of the flat surface (leaving some space for the spatula to flip). Now increase heat to medium-high and add some vegetable oil from the edges. Next add small butter pieces for flavor around the edges as well. Fry until the bottom begins to turn golden. Then insert a flexible spatula underneath and flip (I recommend a large and flat spatula for extra support). This golden side up will be the beautiful side up to serve. Continue cooking until the bottom also crisps up. Lay flat on aluminum foil sheets to rest. Put gallettes in oven at 200°F to stay warm until service. Make 6 gallettes.
6. Reset Nomiku temperature to 44.5°C, remove hot water carefully and add cool water to bring down the temp if necessary.
7. Making sure salmon is not overlapping each other, drop the vacuum sealed bag into the 44.5°C water bath for 20 minutes.
8. Very carefully remove salmon piece and place skin side down on paper towels covering a cutting board to dry, some white protein compounds may have formed on the flesh during cooking but simply brush them off gently. Divide into 6 pieces with a very sharp knife.
9. Cut the parchment paper to the same size as the saute pan you will use to sear the fish skin, pour in some vegetable oil to coat the pan, lay the parchment onto the oil and set range to high heat. Wait until pan is hot, use a fish spatula to carefully lay the salmon onto the parchment paper skin side down and crisp the skin (about 4 minutes). The parchment paper helps for the skin to remain flat and easily removable from the pan.
10. Plate with gallette on the bottom, fish skin-side-up on top. We like the tobiko sauce on the fish and the chimichurri on the side.