Salmon, Hiddenfjord Recipe

1. Prepare and portion salmon

Keep salmon well chilled. Pat the fillet dry with paper towels. Trim any remaining skin or connective tissue. For sashimi: using a very sharp knife, slice the salmon into 1/4-inch (6 mm) thick slices at a slight angle. For tartare: cut the salmon into 1/4-inch dice (or smaller, to preferred texture). Place sliced or diced salmon in a chilled bowl and return to refrigerator while you prepare other components.

2. Prepare the fresno chili: remove stem, halve lengthwise, scrape out seeds if you want less heat (reserve seeds to taste), then finely dice until you have about 1 tablespoon. Mince the shallot finely (about 1 tablespoon). Stack basil leaves, roll into a tight cigar and finely chiffonade (or mince) to yield about 1 tablespoon. In a small bowl combine diced fresno, minced shallot, chopped basil, sea salt, sugar, and black pepper; stir to blend and let sit 2–3 minutes to macerate and soften the shallot and chili.

3. Whisk together the lime juice and extra-virgin olive oil. Taste and adjust: add a pinch more salt or a few drops of lime if desired. Add the dressing to the seasoning mixture and mix to combine.

4. For tartare

Remove salmon from fridge. Add half of the dressing-seasoning mixture to the diced salmon and gently fold to combine, taking care not to mush the fish. Taste and adjust seasoning with remaining dressing, salt, or pepper. Chill briefly (5–10 minutes) to let flavors marry, then portion using a ring mold or spoon onto chilled plates. Top with microgreens, toasted sesame seeds, thin cucumber slices, and a few basil chiffonade pieces. Serve with seaweed crisps or wonton chips.

5. For sashimi

Arrange salmon slices on a chilled plate. Spoon a small amount of the dressing-seasoning mixture (use sparingly so the fish remains delicate) either on top of each slice or as a drizzle alongside. Garnish with microgreens, sesame seeds, thin cucumber slices, and basil chiffonade. Serve immediately with crisps on the side.

6. Serve immediately after dressing. Keep raw fish cold until the last moment and consume within 24 hours of purchase. Adjust fresno quantity to control heat. If prefer more acidity, replace 1 tbs olive oil with additional lime juice. For a slightly different flavor profile, add a drop of toasted sesame oil (no more than 1/4 tsp) to the dressing.