Chef Dakota Weiss’s Salmon Poke with Yuzu is nothing less than a plate of 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 are the pièce de resistance. To drink? Chef Weiss suggests a dry Riesling or an Albariño as the perfect accompaniment to this work of art.
Salmon Poke with Yuzu
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
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
1 cup black rice
- For the truffled yuzu kosho sauce, purée ingredients in a blender until smooth.
- For the spicy avocado purée, purée ingredients in a blender until smooth.
- Cook the rice according to the package directions.
- 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.
- For the salmon poke, mix together the salmon, lotus root, Fresno chiles, sesame seeds, green onions, yuzu kosho sauce, and salt to taste.
- 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.
*Note: 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
Subscribe to TABLE Magazine’s print edition.