“Salmon often gets a love it or hate it rep because of its perception as being oily or tasting fishy,” says Executive Chef Brad Wise of Draft in Mission Beach. “My goal was to create layers of flavor to accent these oils with sweet, sour, earthy and crunchy components that would make it hard not to love.”
7 oz. cut of fresh Atlantic salmon
Olive oil, salt and pepper to taste
1 c. brown sugar
1/2 c. Dijon mustard
8 c. roasted, crushed pistachios
2 c. Japanese panko crumbs
1 T. cayenne pepper
Cut the salmon into thick steaks, brush with olive oil, salt and pepper and grill each side until it is cooked through.
Combine brown sugar and mustard and lightly spread the glaze on the salmon.
Combine pistachios, panko crumbs and cayenne and coat the salmon evenly.
To serve it is as a sandwich, as done at Draft, you will need toasted buns and the following toppings: lemon aioli, arugula, shaved fennel and a fresh lime vinaigrette (1 c. champagne vinegar, 1/2 c. honey, 2 T. chopped fennel, 1/2 c. lime juice, zest of 4 limes, 4 c. canola oil [folded in at the end to emulsify the dressing], 4 T. salt and 1 T. white pepper). Toss the arugula and shaved fennel in the fresh lime vinaigrette to give the dish a sweet and fresh taste.
Executive Chef Brad Wise
3105 Ocean Front Walk
San Diego, CA 92109