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The Study of Salmon Recipe Spotlight: Scottish Salmon Crudo at Sea Island Grill

See how our chefs put a signature Lowcounty spin on salmon to make this seafood classic unique to the lowcountry! View the salmon recipe…

Salmon crudo:

4 oz thinly sliced Salmon
1 oz Extra Virgin Olive Oil
1 tsp Smoked Sea Salt
½ tsp Ground Black Pepper
½ Tbs Diced shallots
Slice salmon, drizzle with olive oil, smoked salt, shallots and black pepper. Allow to sit covered under refrigeration for 4 hours.

Pickled Shallots:

2 Tbs Diced shallots
1/8 cup Cider Vinegar
1Tbs Sugar
½ Tbs Salt
¼ cup water
½ ea Bay Leaf
1 tsp black peppercorns
Combine all ingredients except shallots into a sauce pan and heat to a simmer. Allow to cool and add shallots. Refrigerate for minimum 12 hours.

Green Onion Crème Friache:

1 tsp Green Onions thinly sliced
1Tbs crème friache (Store bought)
1 pinch Kosher Salt
Combine all ingredients and keep under refrigeration

Dill Gremolata:

1 tsp chopped Dill
½ Tsp Lemon zest
½ Tsp chopped Parsley
1 tsp chopped shallots
½ tsp Chopped Garlic
1 pinch kosher salt
1 pinch black Pepper
Incorporate ingredients well.

Salmon Cracklin’

1 Salmon skin Scaled Very Well from the 4 oz of sliced Salmon
1 tsp Olive oil
1 Pinch Kosher Salt
Scale skin very well. Scrape any additional pieces of flesh or fat from the skin carefully. Drizzle with oil and place on a baking mat. Season with salt and Cook at 300 degrees for 20 minutes or until crispy. If needed, flip skin and rotate pan halfway through. Once skin is out allow to cool, and break into pieces as garnish.

To compose, take marinated salmon and lay slices flat across a plate. Spoon green onion crème fraiche down the very center of the salmon. Top with pickled shallots, and sprinkle gremolata all over the salmon, but not on the plate.

 

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