Previously, on tastingmenu.wordpress.com –
In looking for a new recipe to try I came across: Salmon Hummus in World Of Nobu (p. 300-301). In reading through the recipe, I realized I would be making hummus on my own for the first time, So the hummus ingredient list from the recipe combined with the
suggested measurements from Bon Appetit (https://www.bonappetit.com/recipe/classic-chickpea-hummus) would look like:
1 15.5 oz can chickpeas, reserving about 1 1/2 T of the canning liquid
1 garlic clove pureed (1/2 t grated)
1/2 c tahini (6 T)
3/4 t salt
1/4 t cumin
2 T lemon juice
5 1/4 t yuzu juice
3 T extra virgin olive oil
To the tahini, I would add in salt, cumin, garlic, lemon and yuzu juices
and set that aside while I turned my attention to the chickpeas. As it would turn out, the original guidance for 1 to 1 1/2 T seemed low
and made it difficult to puree the chickpeas into a smooth paste. So I upped the guidance to 2 T (4 half tablespoons) and that seemed
to do the trick. So into a mixing bowl, I transferred the chickpea paste and then added the reserve tahini mix. And while I supposed
could use a hand mixer, I patiently blended the mix with a fork as if I were beating eggs. Once I got that blended, in went the extra
virgin olive oil to be further hand mixed.
With the hummus finished and set aside, I turned my attention to the cucumber ‘salad’. The thing I noticed about the Chef Salazar’s cucumber salad was that it called for a deseeded jalapeno and serrano as well as another plain serrano in this version of the jalapeno dressing. Additionally, I noticed that Chef Salazar also called for extra virgin olive oil in jalapeno dressing instead of grapeseed oil.
So for this jalapeno dressing, I would deseed and de-rib the jalapeno and a serrano, and just split the remaining serrano.
In order to make it easier to blended the chilis with the rice vinegar, I chopped up the chili’s before they went into the food processor
with the vinegar and garlic. Once the puree was done, I dissolved in the salt and then added 5 tablespoons of extra virgin olive oil. To
finish making the cucumber ‘salad’, the cucumber ‘salad’ garnish recipe would turn out to be:
2 julienned cucumber (seeds removed)
a little chopped cilantro
4 tablespoons jalapeno dressing
sprinkle of yuzu juice (2 tsps for garnish)
Into a different mixing bowl, I mixed the julienne of cucumber with 4 tablespoons of the jalapeno dressing and the sprinkled into 2
teaspoons of yuzu juice. I handed mixed the ‘salad’ and set it aside to ‘marinate’ while I went about preparing the salmon fillets. I was
very fortunate to find that Marty’s (next door to Whole Foods Newtonville) was carrying tranched ORA NZ salmon. I wiped the salmon fillets dry and seasoned them each with 4 3-fingered pinches of 4:1 salt/pepper mix. The salmon went into my countertop oven (midlevel rack) at 500 degrees to broil for 8 mins. The salmon turned out to be perfectly cooked and that probably spoke to the quality of the ORA NZ salmon.
Plating the dish began with laying down 4 tablespoons of the hummus, siding it with a nice group of the julienned cucumber salad and
then placing a piece of salmon atop the hummus. The dish was completed with single line of drizzle of olive oil across the salmon and finished with a sprinkle-shake of shichimi togarashi to add a little more richness and punch to the dish. My wife was a little bit skeptical about the pairing of the hummus with the salmon but was very surprised how well it matched. I thought the meal was also quite enjoyable. Perhaps next time when I have fresh cilantro and shiso on hand, I’ll add a judicious amount of finely minced cilantro and shiso. Thank you Chef Salazar and Matsuhisa-sama. This was a fun dish to make and I learned something new!