Salmon Crudo

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen

Chef Russell Stippich of Bar Dough | Denver

---

Adapted by StarChefs | September 2022

INGREDIENTS:

Pickled Grapes:
4 ounces red Grapes from California, sliced into ½-inch coins
1 kilogram balsamic vinegar
15 grams salt
7 grams sugar
1 Fresno chiles
2 sprigs mint

Salmon:
100 grams salt
50 grams sugar
Salmon

Roasted Grapes:
8 ounces Grapes from California
Olive oil
Salt
Black pepper

To Assemble and Serve:
Yield: 1 serving
Olive oil
Lemon juice
Sea salt
4 ounces Grapes from California, sliced into ½-inch coins
Mint
Fennel pollen (optional)

METHOD:

For the Pickled Grapes:
Place grapes in a large, nonreactive container. Set aside. In a pot, combine all remaining ingredients with 500 grams water. Bring to a boil. Pour hot liquid over the grapes. Let cool to room temperature, then refrigerate. 

For the Salmon:
In a pot, combine salt, sugar, and 1 kilogram water. Bring to a boil. Remove from heat and let cool to room temperature. Add salmon and let brine 10 minutes. Remove from brine, then slice the salmon as thinly as possible. Set aside. 

For the Roasted Grapes:
In a pan over medium-high heat, combine grapes and a small amount of olive oil. Season with salt and pepper. Roast, tossing occasionally, until blistered. Transfer the grapes to a paper-towel-lined plate or tray. Set aside.

To Assemble and Serve:
Lay Salmon slices on a serving plate. Season with olive oil, lemon, and sea salt. Top the Salmon with Pickled Grapes, Roasted Grapes, and raw grapes. Garnish with mint, fennel pollen, and more olive oil. 

---