Copper River Salmon Carpaccio with Puffed Rice Chip

5 from 1 vote

Copper river salmon! The prized salmon coming from southern central Alaskan waters, has a short season of about 6 weeks out of the year normally running mid May through mid June. That's it, so when the season comes along and you can get your hands on this salmon by all means do so.

Lately I have been seeing the Atlantic salmon that doesn't even have the coloring it should because the farm raised don't eat what a wild salmon would normally eat. You can only imagine the difference in taste side by side with the wild.

Carpaccio is normally a raw preparation of either meat or fish that is either sliced thin or pounded thin. In this recipe I pounded the salmon thin and topped it with some different textures and flavors.

Jp said it was one of the best dishes he has had in a long time, every bite had something different in flavor. The next day he even mentioned it two more times on how good it was and how that could have been served in any high end restaurant around the world. Always feels good when the boss is happy. Here is the recipe, I hope you enjoy it!

Ingredients

8 people

For the copper river salmon

1 1/2 lb copper river salmon deboned and skin off
2 whole red radish
1/4 cup green onions sliced
1 whole cucumber sliced thin and rolled
1/4 cup peanuts chopped
1 whole serrano sliced thin
1/4 cup cilantro leaves
1 tsp fleur de sel
1 whole lime
3 tsp sesame seeds

Pickled baby bok choy

3 whole baby bok choy cut in 1/4
1/2 cup black vinegar
1/2 cup rice wine vinegar
1/4 cup water
1/4 cup sugar
1 tbsp sichuan peppercorns
1 tbsp coriander
2 cloves garlic
1 tbsp ginger
2 tsp salt

Ponzu

4 tbsp lime juice
1/4 cup orange juice
4 tbsp soy sauce tamari
1 tbsp ginger minced
1 clove garlic minced
1 tbsp cilantro chopped
1 tsp sambal chili paste
1 tbsp sesame oil

Puffed Rice Chip

1 cup jasmine rice
2 1/2 cups water plus a little more
1 tsp salt
2 tbsp shiso fumi furikake

Nutritional information

Calories: 297kcalCarbohydrates: 29gProtein: 21gFat: 10gSaturated Fat: 2gCholesterol: 47mgSodium: 1715mgPotassium: 529mgFiber: 1gSugar: 7gVitamin A: 131IUVitamin C: 7mgCalcium: 36mgIron: 1mg

Prep Time 5

Cook Time 20

Total Time 5 20

Servings 8 people

Equipment

dehydrator
fryer

For the puffed rice chip

Place 2 1/4 cup of water into a pot with salt and bring to a boil. Pour in your rice, cover and turn down to a simmer. Cook for 20-23 minutes until tender and cooked all the way through.
It is okay if the rice is overcooked. Once the rice is cooked/overcooked. Place half of the rice in a blender with the remaining 1/4 cup of water. Puree until smooth, you might need to add a touch more water to puree it completely smooth.
You should end up with a white glue like consistency . Pour the rice puree into a bowl and add the remaining cooked rice to the puree. Mix with a spatula until well incorporated.
Then pour onto a silpat and with a offset or pastry spatula distribute the rice mixture into a thin, smooth, even layer. Then place the silpat rice mixture into a dehydrator for 5 hours at 130 degrees (or over night).
After the first 2 1/2 hours have passed, I flip the rice mixture over so the the other side dries as well (Here you can also take a pair of scissors and cut the rice into specific shapes if you want). Once the mixture is completely dry place 2 cups of oil in a pot for frying at 350 degrees.
Take your dried rice and break into pieces if you did not cut them before. Place 2 at a time into the fryer and fry for 10-15 seconds roughly. The dried rice should puff up right away and just needs a few more seconds on each side to slightly brown and crispin up.
Drain onto a paper towel and add a little shiso fumi seasoning on top. Keep in airtight container when you have fried all the rice chips you want. You can keep the dried rice in a your pantry and fry later if you want.

For the pickled baby bok choy

Place vinegars, water, sugar, garlic, ginger, and spices into a pot. Bring to a boil. Place the baby bok choy in jar or bowl and pour the hot liquid over the baby bok choy. Cover and let it come to room temperature, or can according to canning instructions.

For the copper river salmon

Place a piece of plastic wrap on your counter about 1 1/2 feet long. Take your salmon and slice thin like sashimi and place it on the plastic wrap. Continue the process until all the salmon is cut.
Then place another piece of plastic wrap on top of the salmon that is lying on the first piece of plastic wrap. With a mallet, lightly pound fish until it is very thin. Then you can arrange the salmon onto your serving plates.
You should be able to get 8 portions depending on how big a portion you want to serve. Cover with plastic wrap and place in the refrigerator for finishing the dish later.
This can be done hours before you serve your guest. That way the salmon is cold and the plate is cold.

To finish

Take the salmon out of the refrigerator and unwrap the plastic. With a hand held torch, torch the top of the salmon slightly to give a little different texture and flavor.
Then spoon on a couple teaspoons of ponzu on top of the salmon. Squeeze a little lime juice over the top. Then season slightly with fleur de sel. Add sliced serranos, cucumber, and radishes.
Top with chopped peanuts and green onions. Add cilantro leaves, sesame seeds, and finish with puffed rice chip. Serve and enjoy!