Former Master Chef contestant Alvin Schultz made a special recipe for Cedar Scented Salmon just for Nomiku!
Makes 4-6 servings
for the salmon:
1 pound wild salmon fillet, skin removed but reserved for glaze.
Fine strainer (for sifting activa)
for the Little Soya ginger glaze:
45g Little Soya soy sauce
2 cloves garlic, cruched
3 1/4″ slices of ginger
3 1/4″ slices of charred lemon
Skin removed from salmon
for the slaw:
1/2 crisp apple, peeled and sliced very thin
1/4 C pickled ginger (sushi style), juilianned
1/2 small fennel bulb, sliced thin.
2 tablespoons liquid from pickled ginger.
Prepare the salmon.
If you’re rolling the salmon, start the night before for best results. With the skin removed, slice the fish into ong strips.
Dust the strips on all sides with Activa RM and arrange into a loose cylinder on a double sheet of plastic wrap. Carefully roll the fish into a tight torchon removing as much air as possible. tie the ends and wrap in plastic wrap again. Refrigerate overnight to allow the activa to bond.
The next day remove the salmon from the plastic wrap. Lay out another double layer of plastic wrap and two of the cedar papers (Should be the same length as the torchon overlap if needed.) Place the fish on top of the cedar and roll again, trying to eliminate as much air as possible. Lay out another double layer of plastic film and four stainless steel knives. place the rolled and wrapped salmon on top of the knives and roll tightly. The knives will ensure that the salmon sinks to the bottom of the water bath.
Prepare the Little Soya Glaze
Combine the skin from salmon, galrlic, ginger, charred lemon*, mirin, and honey in a plastic bag. Place bag into waterbath anytime the day of service to infuse the little soya with the aromatics.
*Charred lemons can be cooked on grill or with blowtorch.
~45 minutes before service.
Place the cedar wrapped fish into preheated water bath. There is a wide variety of doneness that produces great results. For a more “cooked” fish flavor/texture aim for around 54C. You can serve high quality salmon as low as 38C which is a very unique experience — but not for everyone. I personally like it around 49C. Allow the fish to swim in your desired temperature bath for 30-45 minutes.
While the fish cooks, cut the slaw ingredients and toss together. reserve.
Prepare your plates by laying out a bed of fennel fronds and topping each plate with a half sheet of cedar.
Just before you pull the fish from the waterbath, remove the little soya glaze, strain and discard the solids reserving the liquid.
Remove the fish and unwrap completely. Slice into medallions. Optional step: for a more traditional cook/texture apply a teaspoon of the glaze to each medalion and broil for 1-2 minutes until the glaze caramelizes. I personally like the ultra-rare texture of the salmon without broiling.
Place the glazed medalion on the center of the cedar paper and top with slaw. Just before each plate is served, burn the cedar paper with a blow torch. Blow the flames out before serving.