Ōra King Salmon, Satsuma, and Sunflower Seeds

Adapted by StarChefs.com
September 2014


Cured Salmon
1 side Ōra king salmon, deboned and skinned
Zest of 2 oranges
Zest of 1 lemon
Zest of 1 lime
½ cup kosher salt
⅓ cup sugar
1 teaspoon pink salt
Satsuma Purée
2 gallons water
1 tablespoon salt
6 satsumas
1 ice bath (8 cups ice, 4 cups water)
1 gallon 50:50 simple syrup
1 teaspoon xanthan gum
Sunflower Seeds
1 cup olive oil
1 cup sunflower seeds
kosher salt
Oil Gel
3 ounces glucose syrup
1 pinch salt
5 egg yolks
3 ounces invert sugar
1 teaspoon fresh vanilla seeds
1 cups vgetable oil
To assemble and Serve
Freeze dried satsuma pieces
parsley powder
fennel fronds
Baby red mustard greens
Red ribbon sorrel
Baby arugula
marigold greens


Cured Salmon

Place salmon on a sheet tray lined with plastic wrap. In a bowl, combine remaining ingredients. Spread curing mixture on salmon, evenly coating the flesh. Slide into a speed rack and refrigerate 36 hours, flipping salmon every 12 hours. Rinse salmon, pat dry, vacuum seal in sous vide bag, and refrigerate.

Satsuma Purée

In a large pot, combine water and salt and bring to rolling boil. Add satsumas. When water returns to rolling boil, cook satsumas 2 minutes; chill in ice bath. Repeat boiling and chilling the satsumas 8 to 10 times, to break down the piff and mellow the tannins in the rind. Drain satsumas and transfer to a container with simple syrup; refrigerate 24 hours. Drain satsumas, cut in half, and remove seeds. Transfer satsumas to a blender and purée, sheering in xanthan gum.

Sunflower Seeds

In a sauté pan over medium-high flame, heat oil, add sunflower seeds, and cook until light-golden brown, stirring constantly. Drain on paper towels and season with salt.

Oil Gel

In a small pan, heat glucose, add salt, and stir to dissolve; remove from heat. In a blender, blend egg yolks and slowly drizzle in glucose mixture. Blend in invert sugar and vanilla. Slowly drizzle in oil and blend until emulsified, as with mayonnaise.

To assemble and Serve

Heat the water bath of an immersion circulator to 140ºF. Remove Cured Salmon from refrigerator and cook sous vide 2 minutes. Remove from bag and cut into thick slices (about 1 ounces each) and arrange on plate. Dot plate with Satsuma Purée and Oil Gel. Finish with freeze dried Satsuma, parsley powder, and Sunflower Seeds. Garnish with herbs and greens.