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Make Your Version of Salmon 104 °F

michaelnatkin

Today's challenge is something a little different. We want you to be inspired by one of ChefSteps' very first recipes: Salmon 104 °F. Take that dish, and put your spin on it. Here are some ideas to get the juices flowing:

- Figure out how to make it into an easy weeknight supper
- Change out the sauces, pickles, or seasoning
- Use a different cooking method
- Deconstruct it and rebuild it a totally different way

To give you a little more time, this challenge will run for two weeks, until Wed. April 17th. We can't wait to see what you come up with. Photos please!

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Comments

seijoed

@Brad, yup - manually. Have fun with the Dinner!

Brad_Larsen_62637

Wow

this is making me hungry. I am planning a Salmon and Tuna 104 experiment this

weekend. Could someone let me know how to post/comment specifically to another

post with the blue @ and person’s name? Do

I key it in manually?

grant

I really like the plates that are going up here. Lots of these plates can be arranged in many ways in the last moment without having to change the actual recipe. Try plating several different styles last minute to get the creative juices going. So nice everyone!

Mike_Minh_Truong_54120

@Matthew. Really like the cut, simplicity, and color gradient of your salmon. My intuition tells me that it's a Sockeye Salmon. Great job.

jim_53915

Thanks guys! I have been reading over the chefSteps photography tip forum and the Seattle Food Geek interview of Ryan Smith to learn how to take better food photos, the Modernist Cuisine photos are truly inspiring works of art. I haven't tried the Photoshop tips yet, but the composing of the photos with lights and angles really are great insights.

Tim_Sutherland_52834

@jim I just put my sunnies on, and the dish looks great.

Grace_95227

@jim, that's some psychedelic orange-y elements going on there! Love it

Chris_Young_80640

Really great work Jim. Looks great.

And @Matthew nice to see you adapt this to suit your tastes. Also a really nice looking dish with a good pedigree.

jim_53915

My version of Salmon 104F: I cooked multicolored cous cous with vegetable broth, thyme, and bay leaf. Then I tossed with extra virgin oil and chilled. I pickled the red onion by taking the cut onion pieces and sautéing on high heat and then quickly adding .5T sugar and 1T Pomegranate vinegar to the pan. I took the onions out of the pan and chilled on a pre-chilled cookie pan in the freezer until cool. The carrot-ginger puree was made by juicing carrot and infusing grated ginger in a small pot on the stove, it was then thickened with xanthan gum. The horseradish cream was made as per the chefsteps recipe. The salmon was also made as per the chefsteps recipe. I garnished with wild chives from the garden, basil oil, beet powder, and bulls blood micro greens. The flavor of the salmon was terrific and was definitely complemented by the ginger-carrot puree. I really enjoyed the combination of the salmon with the pickled red onion and horseradish cream.

Brendan_Lee_56950

You can actually buy them somewhat preformed in a well stocked freezer aisle. They're a bit taller than the ones you made though I think @tim.

Tim_Sutherland_52834

@Mike Truong you make vol au vents by rolling out puffy pastry ~5mm/0.25" thick. Use a mold/knife and cut out two shapes the same size and shape. In one shape cut out the center leaving a 5-10mm/0.25-0.5" border. Place the ring shape on the solid shape after moistening the area were they overlap. With a fork dock the center of the bottom pastry and the lid (allows steam to escape). Egg wash the top and bake in a hot oven until puffy and golden. With a sharp knife cut out any of the center that has risen too high. To have an even rise, ensure no egg wash drips down the side and that the edge of the pastry doesn't get pinched when assembling.

matthew.snyder77

Finally got around to cooking again this weekend after spending last weekend in New Orleans.

Took inspiration, of course, from Salmon 104 here at ChefSteps. But the par-cooked mi-cuit method of that recipe has always reminded me of another salmon preparation that I learned from "Avec Eric" by Eric Ripert. He uses what he calls a 'unilateral' method of cooking salmon that comes from Scandinavia, where the fish is placed in warm water that only comes half way up the side of the product. Using this technique is a good way to preserve the beautiful color of salmon while cooking the fish to a higher temperature. I went with 120°F/49°C and held the fish in that water until the flesh at the core had hit equilibrium..... which, obviously, means that the flesh that is not submerged was a good 8-10 degrees F below that when done, creating a nice textural contrast in the finished piece of fish.

For the accompaniments, I just riffed on flavors that are commonly paired with salmon (dill, ginger, citrus, carrot) and used some of the techniques from the Salmon 104 recipe to combine them. So I had a puree of carrots and ginger, thickened with xanthan, on one side. And under the fish I mixed blood orange juice and fresh dill into some crème fraîche, and balanced things out with some sherry vinegar. Garnish was tarragon, mizuna, red chile, and pickles made from spring garlic.

Unilateral Salmon 120, Blood Orange & Dill Crème Fraîche, Carrot & Ginger Puree

michaelnatkin

Ok, wow, I was pretty dense not to get Salmon Ella the first 9 times I read it.

Mike_Minh_Truong_54120

@Tim

Nice job on this week's challenge. How did you get your salmon-ella pastry to hollow up?

prince_of_porcelain

@Tim - Sometimes a distraction can be ok. Nice dish! I thought about Salmon Ella....the only one Ella I could think of was Fitzgerald. Cool that it uses the same components but in different form. I like the horseradish panna cotta...I always enjoy a savory panna cotta.

Tim_Sutherland_52834

Salmon Ella...... nice.

Someone got it, good to see the hour I spent searching "ella" names was not wasted.

matthew.snyder77

Salmon Ella...... nice.

Tim_Sutherland_52834

Salmon Ella Pamfilova

Just as many classical dishes were inspired by well know people of their era (Peach Melba, Pavlova), my interpretation of the Salomon 104F dish was an homage to the well known Russian Politian Ella Pamfilova. The dish is a vol-au-vent with (starting at the bottom) watercress gel, salmon tartar, horseradish panna cotta, salmon mousse, meringue and burnt pickled onion ash. The dish is served at room temp.

I was inspired by reading far too many 50s, 60s and 70s cookbooks picked up at estate sales, turn of the 20th century recipes and Monty Python.

The puff pastry was store bought and not the best, it had a few holes in it. In redoing the dish I would make my own pastry and use fish stock as the liquid to get a more seafood taste to the dish. The watercress gel I should have just made a fluid gel and piped it in. The flavor was a bit lost and I need to concentrate it. The horseradish panna cotta flavor was very good, but again a fluid gel would have been easier. The tartar was good but I needed a bit more in the vol au vent. The salmon mousse I meant to run through a sieve but my wife got home two hours earlier than I expected from an overseas work trip which distracted me and through all my timings/work flow out. I need more practice in pastry. When making the Italian meringue most of the hot sugar ended up on the whisk and side of the mixing bowl not in the egg whites. If I had liquid nitrogen on hand I would have made a cryopoached meringue which would have worked much better. To counter the sweetness of the meringue I flash pickled green onions in malt vinegar and then burnt them with a blowtorch. The malt did come through when the onion was burnt to when there was still a bit of structure to it.

seijoed

Nice @Brian! I love using paper like that when I have time, carrot

Looks really neat!

prince_of_porcelain

Here's my salmon 2.0:

Seared Cucumber, Salmon 104F topped with Tomato Powder, Black Pepper and Fennel Pollen, Cara Cara Orange Supremes, Frozen Carrot Air 'Puff', Fried Salmon Skin, Ginger-Tarragon Yogurt.

text

I thought this worked really well. The flavors played nice together, and there was some nice contrast with the salty skin, the cold ephemeral carrot puff, sweet juicy orange, and the salmon was just awesome.

As a bonus, here's the sketch from the dish development....You can see some of the ideas didn't make the final dish, but ultimately this is how it got from my head to the plate.

text

seijoed

Simple dinner

104F Salmon, coriander, salt and pepper.

Watercress and scallop ceviche salad.

Apples, peppers, lime, orange, lemon.

Sous vide carrots.

Mike_Minh_Truong_54120

Here's my smoked salmon tar tar. Since the salmon was being cooked sous vide, it wasnt essential to use the "freshest" salmon. I used previously frozen coho salmon. It was smoked with alderwood wood chips.

Ingredients: Smoked and sous vide coho salmon, mint, basil, red onion, cucumber, avocado, squeezed lemon, dollop of cream cheese, garnish ( rum pickled chili bird, potato stick crisp, drizzle of hemp oil ).

Brad_Larsen_62637

Thanks Grant. I will try this with even hotter oil next time. Probably tonight.

jbriere1022

Thanks @Grant

grant

@Brad Larsen, the best way to achieve what you are wanting is to cook cool and controlled then to sear maximum hot and controlled. That means sous vide then deep frying usually. In very, very hot oil(400f plus).

grant

Yeah @jake briere? That is nice. Glad to see you here.

Brad_Larsen_62637

Not to worry the toaster is unplugged and no water is in it! The tube is from a pond aerator which I am using for water circulation.

My first Sous Vide experiment went well for the most part. Finally seared tuna that isn't cold in the middle and is still red. It also tasted perfect. What needs to improve is the color. Tuna turns un appetizing grey when cooked so maybe I'll try a torch next time.

Whether its tuna salmon or whitefish I'd like to figure out a way to sear it dark brown and have the meet be warm and rare. I was just in New Zealand where they seem to cook much of their fish like this. Even their white colored fish are very rare if cooked at all in the middle. I was probably eating Sous Vide the whole time without knowing it.

A_L_Esterling_35269

Nice looking dishes!

jbriere1022

@mike- it is caramelized onions deglazed with apple cider puree'd with blanched n shocked kale and xanthan

Mike_Minh_Truong_54120

Neat. You almost got me fooled, but I knew instantly that the color of the salmon caviar was somewhat off.

What's the flavor of the green sauce?