Salmon Poke with Yuzu

Chef Dakota Weiss’s Salmon Poke with Yuzu is nothing less than a plate of delicious, edible art. The ingredients–from the wafer-thin slices of lotus root and Fresno chile, to the green pops of color from her avocado purée–create a dazzling display of contrasting yet complementary flavors and textures. Artfully arranged gold flake miso sesame cracker shards finish this dish off with the pièce de resistance. To drink? Chef Weiss suggests a dry Riesling or an Albariño as the perfect accompaniment to this work of art.

What is Yuzu?

You may have heard of Yuzu in Asian cooking but did you know it’s actually a fruit? This citrus fruit is native to East Asia. It’s sort of like a cross between a mandarin orange and a citron. Plus, it has a complex aroma that blends the tartness of lemon with the sweetness of mandarin and a hint of grapefruit. Its fragrant, zesty, and intensely flavorful, especially when used for its juice. Add this bright, citrusy burst to sauces, marinades, and desserts.

Salmon Poke with Yuzu

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• Author: Chef Dakota Weiss

Print Recipe

Description

Salmon turns into a delicacy with the citrusy flavors of yuzu.

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Ingredients

Scale 1x2x3x

For the truffled yuzu kosho sauce:

• ¼ cup yuzu kosho*
• 1 cup rice vinegar
• 1 cup yuzu juice
• ½ cup mirin
• ½ cup orange juice
• 1 cup fish sauce
• ½ cup truffle oil
• 1 cup blended oil

For the spicy avocado purée:

• 2 avocados, peeled and roughly chopped
• ¼ cup lime juice
• 1 small bunch cilantro
• 2 ½ tsp salt
• ½ a serrano chili, seeded
• ¼ cup fish sauce

For the rice cracker:

• 4 rice paper wraps
• Black and white sesame seeds
• Sea salt
• Gold flakes

For the salmon poke:

• 12 oz sushi grade salmon fillet, diced in ¾ x ¾-inch cubes
• 1 lotus root, peeled and sliced thinly
• 2 Fresno chiles, sliced thinly
• 2 tbsp black and white sesame seeds
• 4 green onions, sliced thinly
• Salt
• 1 cup black rice

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Instructions

1. For the truffled yuzu kosho sauce, purée ingredients in a blender until smooth.
2. For the spicy avocado purée, purée ingredients in a blender until smooth.
3. Cook the rice according to the package directions.
4. For the rice cracker, fry the rice paper wraps in a deep-fat fryer for 30 seconds each side. Sprinkle with sesame seeds and salt. Before serving, break them and sprinkle on the gold dust.
5. For the salmon poke, mix together the salmon, lotus root, Fresno chiles, sesame seeds, green onions, yuzu kosho sauce, and salt to taste.
6. To plate, place small mounds of the cooked black rice in a half moon shape. Arrange the remaining ingredients. Add dollops of the avocado purée and then garnish with the crackers.

Notes

• Yuzu kosho is a paste made from fermented chiles and the Japanese citrus fruit yuzu.

Recipe by Chef Dakota Weiss of Catch Santa Fe Poke
Story and Styling by Julia Platt Leonard
Support from Alex Hanna
Photography by Kate Russell

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