Salmon Crudo. Blah blah blah…*
Use the very best sustainable wild salmon you can find. Blah blah blah…
Oh yeah, Happy New Year. Blah blah blah…
I’ve been a little busy this week. Well this month. Blah blah blah…
Did I say Happy New Year? How about some Salmon Crudo? Blah blah blah… Blah blah blah… Blah blah blah…
Are you still reading? Well then let me apologize. Blah blah blah… The holidays have me repeating myself. I’ve been running around to all the same parties, where I swear I see all the same people. I give all the same gifts and get some of the same right back. I ask people (with a Santa grin upon my face) if they tasted the Salmon Crudo. Blah blah blah…
I used to focus on the holidays much better than this. For example, take a look at my last years New Year’s Day post. You won’t see the phrase, blah blah blah…
So please forgive me for asking, but do you you ever feel like that? Like the holidays have you running around in circles saying all the same things to all the same people? Happy New Year. Blah blah blah…
Well I for one am happy to see the year turn anew, and I’m happy to spend part of that new year with you. I have plans for the blog. I have plans for my life. But until then. Blah blah blah…
Did I say happy New Year? How about Salmon Crudo? Blah blah blah…
*Yada yada yada for you Seinfeld fans. GREG
Ingredients
- ¼ cup granulated sugar
- ¼ cup red wine vinegar
- ¼ cup rice wine vinegar
- 2 sprigs fresh fennel fronds (chopped)
- zest of 1 small tangerine
- juice of 1 small tangerine
- sea salt (as needed)
- 1 teaspoon lemon juice (or as needed)
- ½ fennel bulb (cored)
- 2 radishes
- ½ pound Alaskan Kin Salmon belly (skinless and well-chilled)
- 1 tablespoon lightly packed whole tarragon leaves (as garnish)
Directions
In a small saucepan set over medium-high heat combine the sugar and both vinegars. Bring to a boil.
Lower the heat to medium and add the chopped fennel fronds and about half of the tangerine zest. Continue cooking until reduced to about 3/4 cup. Strain the syrup through a fine mesh sieve into a small bowl and allow to cool completely. Discard solids.
Meanwhile, put the tangerine juice in a medium bowl. Add the cooled tangerine and vinegar syrup a little at a time, completely incorporating each addition until you have a gastrique that is thick and viscous but not syrupy. You might not use all the tangerine and vinegar syrup. Stir in half of the remaining zest and a small pinch of salt. Taste the gastrique, adjusting seasoning as needed. If it needs a little more acidity, add as much or as little of the lemon juice as needed. It should be bright and tart with a hint of tangerine sweetness.
Use a mandolin to slice the fennel and radish into very thin slices.
Using a very sharp knife (and a single long slicing motion per section) cut the the salmon belly into ¼‑inch slices. Trim the salmon removing any skin and cut it into bite-sized pieces.
Arrange the salmon and radish slices in an alternating pattern across a chilled serving platter. Pile the fennel slices attractively to one side and then garnish with the tarragon leaves and the remaining tangerine zest. Finish with a little sea salt, and then drizzle some of the gastrique all around the plate.
This is so pretty! I don’t even eat it and I want it 🙂 The colors are just so spring-like and cheery!
I’m finding it hard to believe anyone could use the words “blah” and “fennel and tangerine gastrique” in the same breath. Happy New Year!
And a very happy new year to you. Can’t wait to see what you have in store for us! I’ll take more crudo, please. 😉 xo Valentina
This made me laugh out loud, it’s so true! Ah that’s the holidays for you… here’s to a brand new year!
This Holiday season was crazy busy for me :/ So glad everything is back to normal now!
This combination of salmon, fennel and tangerine sounds fantastic!! I need to try it.
I agree about the blah blah blah, yada yada yada, Greg. I’m a real bah humbugger myself! Your salmon dish looks so incredibly gorgeous. I don’t eat raw fish myself, and it usually doesn’t even look good; but this plate is an oil painting, baby!
Happy New Year Greg & Ken wishing you the very best! Off to the store to buy myself some salmon… xoxoxo
Can’t beat salmon crudo. Great way to beat the blahs! Happy New Year.
Happy New Blah 🙂 GERRY
I know. Same here. So ready for a fresh new start! Happy New Year!
I make a smoked salmon cheesecake and you do salmon crudo. I’d rather have yours, blah blah blah. Because it’s prettier, skinnier and I’m over fed and drinking kombucha instead of champagne, because I’m overdrunk too. Happy New Year and I’m so glad you have plans for the blog which means you’ll be back.
Happy new year!! Yeah, I sympathize with the blahs. But January is the time! New beginnings! Fresh takes on life! Changes a‑brewing blah blah blah. Etc.
The blahs are why I haven’t posted in 2 weeks — but you have been one productive blogger. Happy New Year, my friend -
Love the fennel and tangerine gastrique!! Best wishes for 2014 — and get rid of those blahs!
Happy New Year Greg! Thanks for all the inspiration and good recipes blah blah blah. And the Salmon Crudo blah blah.
Nothing blah, blah blah about this salmon dish Greg. I wish you all the best in 2014. Make something new, live in the moment and share it with us all.
I think most of us probably have a case of the blahs. I’m just excited for the new year to start! Have fun tonight!