Lemongrass-cured Salmon


Lemongrass-cured-SalmonRecipe by: Chef Craig Omori, Maui Culinary Academy Instructor

Servings: 24 1/2-oz. appetizer portions.


  • 1 lb. fresh salmon fillet (preferably center cut)
  • 1/4 c. kosher salt
  • 1/4 c. sugar
  • 1/4 c. minced fresh lemongrass
  • 1/2 tsp. ground white pepper
  • 2 Tbsp. olive oil
  • 1 lb. microgreens
  • 3-4 oz. salmon roe (ikura)
  • 2 c. kaffir lime ginger aioli (recipe below)
  • 24 pastry spoons (recipe below)

Technique: Cut salmon into 3/4-inch blocks and lightly coat with pepper. Place blocks in shallow pan with space between them. Combine salt, sugar, and lemongrass, and spread over blocks. Cover with plastic wrap and refrigerate 24–48 hours. After salmon has cured, remove salt mixture (which will now be liquid) and rinse under cool water. Blot dry with cloth napkin and chill for an hour. Use olive oil to lightly sear salmon in nonstick sautée pan over medium heat. Cook no longer than 4–5 seconds on each side of the blocks. Chill and cut into 1/8-inch slices.

Kaffir Lime Ginger Aioli

Yields two cups


  • 12 pc. kaffir lime leaves
  • 7 oz. canola oil
  • 7 oz. olive oil
  • 2 egg yolks
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • ½ tsp. white pepper
  • 1 Tbsp. minced ginger

Technique: Heat canola oil to 140° F. Add kaffir lime leaves to oil and blend in food processor. Strain oil through a fine mesh sieve and discard the pulp. Allow oil to return to room temperature. Blend egg yolks, salt, sugar, white pepper and lime juice in food processor. Combine canola and olive oils and slowly add to egg mixture while processor is on low speed. Once oil has been incorporated, add ginger. Pour mixture into squeeze bottle. Keep chilled.

Pastry Spoons

Yields 24–32 pastry spoons.


  • 1 lb. all-purpose flour
  • 1½ tsp. salt
  • 6 oz. butter (softened)
  • 5 oz. water
  • 1 egg

Technique: Place the flour and salt in mixing bowl. Add butter and mix on low speed until smooth. Combine water and egg; add them to the flour and butter mixture. Knead until smooth and allow to rest for at least ½ hour. Cut dough into four portions and roll out to 1/16 inch thick, one portion at a time, keeping the rest of the dough covered. Cut small portions of rolled dough and place over a Chinese stainless-steel soup spoon, lay another spoon on top of the dough and press spoons together gently. Using a pairing knife, trim the excess dough hanging off the edge of the spoons. Weigh down the top spoon (dried beans work best) and bake at 325° F for 15–20 minutes, or until edges of pastry spoons are golden brown. Allow to cool and store in a dry, airtight container until ready for use.


Nestle microgreens into the bowl of each pastry spoon. Add two slices of salmon to each. Squirt 3–5 drops of aioli on salmon. Top with 4–5 salmon eggs. Serve immediately.


Please enter your comment!
Please enter your name here

− 8 = 1