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Victor Albisu, Del Campo
Charred Salmon Crudo, Rapini, Grilled Avocado, Citrus, Aioli
Course: Appetizer
Summary: This dish showcases and successfully incorporates the flavors of the grill in a ceviche style. It is rich, fresh and interesting.
MAKE AHEAD: The aioli can be made ahead of time and the pork rinds can be purchased.
4-6 servings
Ingredients:
3 tablespoons crushed good quality store bought pork rinds
Kosher salt
2 large egg yolks
1 small garlic clove
2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup canola
4 oz broccoli rabe, cut into 1/2-inch pieces
3 teaspoon extra-virgin olive oil
1/2 pound sushi-grade, skin on wild salmon belly
For the salmon, make sure all the scales of the fish are removed and grill the entire belly quickly over high heat. Leave on the grill for 1-2 minutes in order to quickly develop a smoky flavor. Remove and with a sharp knife slice the salmon into thin angled slices.
In a blender or food processor, combine the egg yolks with the garlic, half of of the lemon zest and half tablespoon of the lemon juice and puree until smooth, drizzle in the canola oil and puree until thickened. Season with salt, remove the aioli and reserve.
Combine the remaining lemon zest, juice and olive oil.
Heat a cast iron pan over medium high heat and sear the broccoli rabe until charred but crisp, about 2 minutes. Transfer the broccoli rabe to a bowl and toss with 3 teaspoon of olive oil and the remaining 1/2 teaspoon of lemon zest and 1/2 tablespoon of lemon juice, sprinkle with salt. Grill or sear the avocado in a cast iron pan until it is well charred on one side and reserve.
Spoon a little lemon aioli on each of 4 plates and top with the broccoli rabe. Arrange the sliced salmon over the broccoli rabe and drizzle citrus olive oil. Garnish with a slice of grilled avocado and sprinkle each serving with some of the chopped pork rinds.
