Salmon skin cracker with tartare/ceviche | The Perennial Plate
I got invited to Alaska by the Copper River Salmon folks. It was amazing. Seriously, if you ever have the chance to go to Alaska, do it! Maybe the most beautiful place on earth. Anyways, their...
Keywords
- salmon skin
- ceviche
- tartare
- recipe
- daniel klein
- perennial plate
- copper river
- alaska
Ingredients
- 1lb king salmon or sockeye
- Skin (more the better, but you could do it with just the filet that you have)
- 1 shallot
- 1 bunch of herbs (cilantro is best)
- 1 teaspoon fish sauce
- 1 teaspoon lime juice
- 1 tablespoon orange juice
- salt and pepper
- the zest of the lime and the orange
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