Nobu West Comes North: Paper-Thin Salad with Wild Alaska Sockeye Tataki

Crisp, paper thin vegetables and a tangy, spicy jalapeño dressing accent flash fried Sockeye salmon in this fusion salad from chefs Nobu Matsuhisa and Mark Edwards. 

For the first time this summer, yesterday was downright cool. We rode our Hondas 25 miles over a combination of paved road and then ever narrowing dirt and gravel to see the falls on the Tazimina River, northeast of Newhalen. Our jackets were zipped against the fall-like chill in the air. With most of the fireweed going to seed, the Sockeye run long over and Barbra due to begin her school year later this week, I wanted to prepare a dish that might capture a sense of summer’s fleeting final days in a land where autumn comes early. A bottle of Sauvignon Blanc was already chilling in the refrigerator.

I found what I was looking for in the cookbook Nobu West, a joint effort between Nobu Matsuhisa and Mark Edwards. The key to this salad is to use a mandolin to slice the vegetables as thin as possible and then to soak them in ice water to make them as crisp.

Salmon Tataki with Paper-Thin Salad (from Nobu West, by Nobu Matsuhisa & Mark Edwards)

Ingredients

Vegetables

  • small red beet
  • carrot
  • zucchini
  • summer squash
  • red radish
  • cucumber
  • other vegetables as desired

Jalapeño Dressing

  • 1 jalapeño pepper, seeds removed, diced fine
  • 6½ tbsp rice vinegar
  • 1 tbsp garlic chopped fine
  • 1 tsp sea salt
  • 1/2 cup grape seed oil (or extra virgin olive oil, etc.)

Salmon Tataki

  • sashimi grade salmon fillet(s), skin removed, seasoned with coarsely ground black pepper
  • bowl of ice water
  • stainless steel or cast iron pan and cooking oil with a high smoking point (such as avocado oil)

Directions

1.  Vegetables: Prepare two bowls of ice water. Use a mandolin to slice vegetables lengthwise as thin as possible. Immerse slices in ice water for an hour to make the vegetables crisp. Do the beets separately, using a separate bowl, to keep them from coloring the other vegetables. (You might want to wear nitrile gloves to keep the beets from staining your fingers.)

2. Jalapeño Dressing: You will need a stick blender or food processor for this.
– Place diced jalapeño, vinegar, garlic and sea salt in food processor (or in a narrow container suitable to a stick blender). Purée ingredients.
– Continuing to process ingredients, slowly drizzle in olive oil. (If the ingredients separate, whisk together just before serving.)

3.  Salmon Tataki:
– Place cooking oil in a frying pan and heat on medium-high.
– When oil is ready to sizzle, sear salmon fillet, frying for about 5 seconds on each side. Outside of salmon should be white where cooked.
– Plunge seared salmon into ice water to stop cooking and to firm up flesh. Pat dry with paper towels and refrigerate till ready for use.
– Just before serving , cut salmon fillet into thin strips, about ¼ inch thick. Do this at the last moment so that the salmon remains flavorful.

4. Serving the salad:
– Pour jalapeño dressing on serving plates so that it covers the plates.
– Arrange salmon strips on plates.
– Place vegetables on salmon to form a mound.

Serve immediately while vegetables and salmon are still chilled.

 

 

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