Tide & Root Recipe

Peel carrots into long ribbons with a vegetable peeler. Set aside in a bowl.

In a small saucepan combine rice vinegar, water, sugar, salt, and sliced ginger. Warm over medium heat just until sugar dissolves; do not boil. Remove from heat and stir in rice wine vinegar if using. Let cool 5 minutes.

Pour warm pickling liquid over carrot ribbons ensuring they are submerged. Let sit at room temperature for at least 20 minutes (up to 2 hours). Drain before plating; reserve 2 tablespoons of pickling liquid for mixing into the crème if desired.

Warm oil gently in a small saucepan over very low heat until it reaches about 160°F (or until it steams slightly). Do not let it boil.

Remove from heat, add chopped chives and salt, stir to combine. Let steep 15–20 minutes until oil takes on bright green color and chive aroma.

Strain oil through a fine-mesh sieve or cheesecloth into a jar, pressing solids to extract flavor. Cool to room temperature, then refrigerate. Use within 5 days. Reserve a tablespoon of chopped chives (un-oiled) for garnish if desired.

Rinse jasmine rice under cold water until water runs clear to remove surface starch. Drain well.

Combine rinsed rice, 2.5 cups water, salt, and 1 tablespoon butter in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 14 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Heat 1 tablespoon butter and 1 teaspoon oil in a skillet over medium heat. Add sliced fennel and sliced leek. Sauté gently until softened and beginning to caramelize, about 8–10 minutes.

Deglaze pan with 2 tablespoons white wine, scraping up browned bits. Cook until wine has mostly evaporated, about 1–2 minutes.

In a small bowl, whisk white miso with heavy cream until smooth. Add the miso-cream to the skillet and warm gently—do not boil—so flavors combine, about 1–2 minutes.

Remove from heat and stir in creme fraiche (or sour cream) and lemon juice. Adjust seasoning with black pepper. If desired, stir in 1–2 tablespoons of reserved pickling liquid to introduce a slight tang and balance sweetness. Keep warm.

Preheat a large skillet or sauté pan over medium-high heat. Toss baby zucchini, baby carrots and haricots verts with olive oil, butter, salt, pepper, and thyme.

Sear vegetables in batches without overcrowding until tender-crisp and nicely browned in spots, 4–6 minutes total depending on size. For baby carrots, par-cook by simmering in a little water for 4 minutes first if they are thicker, then finish in the pan to brown.

Keep vegetables warm while you cook the salmon.

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let sit 10 minutes at room temperature to even temperature.

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add 2 tablespoons neutral oil and 1 tablespoon butter.

Place salmon fillets skin-side down and press gently with a spatula for 15 seconds to prevent curling. Cook skin-side down until skin is crisp and releases easily from the pan, about 5–6 minutes depending on thickness.

Flip fillets and cook flesh-side for 1–2 minutes more for medium (internal temp ~120–125°F) or longer to desired doneness. Baste with pan butter during the last minute. Remove to a warm tray and rest 3 minutes. Finish with a sprinkle of flaky sea salt and lemon zest if using.

Spoon 2–3 tablespoons of warm jasmine rice onto each plate, forming a loose mound slightly off-center.

Using a spoon, streak 2 tablespoons of fennel-leek miso crème beside the rice.

Place a rested salmon fillet atop or slightly leaning against the rice, skin-side up to showcase crispness.

Arrange a portion of chef's vegetables (3–4 pieces) neatly beside the fish and rice.

Tuck a few pickled carrot ribbons into the plate for brightness and texture.

Drizzle house-infused chive oil around the plate (about 1–1.5 teaspoons per plate) and a small dot over the fish. Scatter microgreens, reserved chopped chives, and a light dusting of toasted sesame seeds if using.

Serve immediately with remaining chive oil and extra miso crème on the side if desired.