A Tribute From The Tributaries
Salmon are native to tributaries of the North Atlantic and Pacific oceans. The name comes from the Latin salmo, which in turn originated from salire – and means to leap. The salmon is prized for its rich flavour and for sport, being fished as they swim upriver to their birth place to spawn. The vast majority of salmon on our plates is, however, today commercially farmed in open water estuaries from Nova Scotia to Tasmania. This has not only allowed wild stocks to regain some of their losses but made this delicious fish even more widely accessible to conservation-minded chefs and consumers around the world.
In The Pink | The pink salmon flesh occurs because it retains carotenoids, a natural group of pigments that imparts colour to living tissue. Carotenoids are responsible for the colours of many fungi, fruits and flowers, plus birds like flamingos and other fish like the goldfish, along with both shrimp and lobster.
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Seared Salmon with Egg Sauce and Salmon Roe
At Shiro, One Eleven Bali
Staying true to its name, meaning “white” in Japanese, Shiro’s ingredients are all about purity, sourcing only the freshest and finest fish. Doing exactly that, this fine Japanese restaurant in the heart of Seminyak, Bali, serves up a stunning plate of seared salmon using top-grade Norwegian and Tasmanian salmon. These premium fillets are first marinated in soy sauce before being grilled and gently cooked in the oven until tender. The fish is then drizzled with a teriyaki and balsamic dressing and served with sesame oil, a generous heap of fine salmon caviar, sautéed asparagus, cauliflower and a crispy spiral of salmon skin. The pièce de résistance? A creamy, sumptuous sauce that’s made from rice wine, vinegar, egg yolk, soy, and, of course, dashi, perfected with an almost-caramelised glaze thanks to the flash of a blow torch. The result? Powerful, authentic Japanese flavours that simply ooze from delicate salmon slivers that fall apart at the touch of a chopstick. Oishi!
www.shirobar.com
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Beetroot Cured Salmon
At Cure
As the latest culinary trailblazer to open in Singapore, headed by the city-state’s beloved Celebrity Chef Andrew Walsh, it’s no surprise that the ocean treats at Cure are some of the very best in the region. In particular, Chef-Owner Walsh’s beetroot-cured salmon is a gastronomic work of art, with clever plays on both flavour and texture. Paying homage to the restaurant’s namesake, as well as to the chef-owner’s Irish roots, premium salmon is sourced from the rich waters of the west coast of Ireland and cured for 24 hours in a mixture of beetroot salt, sugar and horseradish, before being stripped down and sliced up like a ceviche. The flavour-rich salmon is then carefully plated and topped with fresh sprigs of dill and a frozen vanilla snow, and drizzled with a gorgeously creamy almond gazpacho at the table. The result? Clean flavours with a touch of elegance, and an exceptional culinary creation. “This dish really illustrates the type of contrasting food I like to serve: a mix of the very best flavours and produce from the water and the wild,” says Walsh.
www.curesingapore.com
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Salmon Tartare
At FJ Bistro
FJ Bistro is a bistro garden overlooking South Jakarta in the chic Kemang area, widely popular among lifestyle enthusiasts and the cool crowd of hangout hoppers. Serving international à la carte, brunch and Asian favorites, as well as local Indonesian dishes with a modern twist, FJ Bistro has three different areas, namely an indoor dining area, outdoor patio and an open rooftop terrace. Attached to the indoor dining area is a nifty pastry gift shop that is always busy filling orders. Among the signature dishes at FJ Bistro, one notable offering from the sea is its salmon tartare, which has watercress velouté, pickled radish, watercress salad and is served with sweet potato chips. It is a well-balanced plate of marine freshness combined with a delicate mix of greens that tempts your palate with every bite. Other delicacies from the deep include breaded prawn in spicy Thai sauce, and cured salmon salad with arugula, apple, pear and shaved parmesan. From the main course, you’ll find the Kilpatrick seared salmon served with prawn, capers and dill sauce to be a major treat for any meal. The rooftop area at FJ Bistro offers a fantastic view of the surrounding area, and with interesting decorations such as lush live plants, walls of vine overgrowth, wood-dominated furniture and comfortable sofas, it is the perfect place to enjoy a relaxing evening with hearty cuisines and refreshing drinks.
www.fjl-group.id
