Salmon Ingredients:
2 tablespoons lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons basil chiffonade
8 ounces diced, sushi-quality salmon
2 tablespoons finely diced red onion (leave extra for garnish)
Salt and white pepper to taste
Yuzu Caper Aioli (see recipe)
Yuzu Caper Aioli Ingredients:
11/2 cups aioli (see below)
2 tablespoons chopped capers
2 tablespoons yuzu juice (see note)
1 teaspoon lemon juice
Salt and white pepper to taste
Salmon Directions:
In small bowl, mix salmon, basil, olive oil, lemon zest and red onion together gently. Add salt and pepper to taste.
Divide mixture and garnish with Yuzu Caper Aioli (see recipe), micro pepper cress (or micro greens such as alfalfa sprouts), toast points and red onions
Note: To make basil chiffonade, roll the basil and slice into narrow ribbons.
Yuzu Caper Aioli Directions:
Fold first four ingredients together and season to taste with salt and pepper2 tablespoons lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons basil chiffonade
8 ounces diced, sushi-quality salmon
2 tablespoons finely diced red onion (leave extra for garnish)
Salt and white pepper to taste
Yuzu Caper Aioli (see recipe)
Yuzu Caper Aioli Ingredients:
11/2 cups aioli (see below)
2 tablespoons chopped capers
2 tablespoons yuzu juice (see note)
1 teaspoon lemon juice
Salt and white pepper to taste
Salmon Directions:
In small bowl, mix salmon, basil, olive oil, lemon zest and red onion together gently. Add salt and pepper to taste.
Divide mixture and garnish with Yuzu Caper Aioli (see recipe), micro pepper cress (or micro greens such as alfalfa sprouts), toast points and red onions
Note: To make basil chiffonade, roll the basil and slice into narrow ribbons.
Yuzu Caper Aioli Directions:
(To make the aioli, use 3 egg yolks, 11/2 cups vegetable oil, 1/2 cup olive oil and 21/2 tablespoons lemon juice. In a food processor with the lid attached and blade running, add egg yolks. Next, slowly add the vegetable oil and then olive oil with the processor on. Last, add lemon juice, salt and pepper. Mixture should resemble a tight mayonnaise.)
Note: Yuzu is a slightly bitter citrus fruit with a taste between grapefruit and mandarin orange, and its juice is used in ponzu and other Japanese sauces. It can be found in Asian supermarkets. You might substitute lemon, lime or tangerine juice.
Author: Executive Chef Jeannie Pierola
Restaurant: Bern's Steak House, Tampa, FL, USASource: http://www.razzledazzlerecipes.com/eatingout/eating_b/berns-salmon-tartare.htm