Yesterday, i have prepare a nine course farewell lunch for my Executive Chef also the vice president of Singapore Chef Association who is leaving to the new Integrated Resort in Singapore Sentosa. This warm salmon is so tender, it pair very well with the warm pomelo puree and citrus salsa. While the basil pesto powder give addition flavour and texture to the dish. I certainly believe this light, bright colours, flavours will tease his senses of sight, smell and taste.
Recipe for Salmon
40 gm Fresh salmon
1 gm Bamboo salt
2 gm Sugar
Cured the salmon for 20 minutes.
Tangy Oil
200ml Virgin olive oil
1 nos Fresh crushed garlic
1 gm Dill
1 gm Tarragon
1/2 tsp Roasted cilantro seed
1 gm Orange Skin
1 gm Lemon skin
1 gm Pomelo skin
1/2 tsp White peppercorn
10 mm Chili red cut
1 pc Bay leaf
1 pc Star anise
Insert the mixture in a vacuum bag with the cured salmon and seal it.
Submerge the vacuum bag in a bath of water at 45 degree celsius in the combi steamer and cook for 13 minutes.
