Tim Graham

Tru Restaurant
676 N Saint Clair St # 1
Chicago, IL 60611
(312) 202 0001

Chef Tim Graham

Tru |Chicago

Salmon, Green Apple, Thai Long Pepper, Daikon

Chef Tim Graham of Tru – Chicago, IL
Adapted by StarChefs.com

Yield: 2 Servings


  • 300 grams salmon, skin removed
  • Sea salt
  • 600 grams clarified butter
  • Fleur de sel

    Salmon Broth:
    (Yield: 10 servings)
  • 1000 grams salmon bones and meat trimmings
  • 1500 grams water
  • 150 grams lemon juice
  • Sea salt

    Salmon Bouillon:
    (Yield: 10 Servings)
  • 25 grams olive oil
  • 75 grams garlic, cracked, with skin on
  • 12 grams thai long peppercorn, cracked
  • 2 grams pasilla chile, de-seeded and sliced
  • 400 grams granny smith apple juice
  • 450 grams coconut milk
  • 750 grams Salmon Broth
  • 75 grams scallion greens, in 1-inch segments
  • 7.5 grams thai red chili, de-seeded and chopped
  • 30 grams ginger, grated

    Salmon Guar:
    (Yield: 30 Servings)
  • 300 grams salmon bouillon
  • 3.6 grams xanthan
  • 2.4 grams guar

    Salmon Sauce:
    (Yield: 10 Servings)
  • 1000 grams Salmon Bouillon
  • 100 grams salmon guar

    Soy Vinaigrette:

    (Yield: 10 Servings)
  • 100 grams white soy
  • 100 grams lime juice
  • 100 grams grapeseed oil

    Daikon Noodle:
    (Yield: 10 Servings)
  • 200 grams Daikon radish ribbons
  • 100 grams granny smith apple cubes
  • 10 grams scallion
  • 1 grams thai red chili
  • 50 grams soy vinaigrette
  • 5 grams smoked trout roe

    Raw Apple/Daikon Salad:

    (Yield: 10 Servings)
  • 50 grams apple spheres
  • 30 grams daikon, cut in leaf-shape
  • 20 grams soy vinaigrette


Remove the filet from the spine and remove the small bones. Split the loin lengthwise and then remove the skin from the meat and trim. Cut in 150 gram pieces and season each piece with sea salt. Melt the clarified butter in a sauté pan and bring it up to 65˚C. Place the salmon in the pan and poach slowly. Drain on a perforated pan and season fleur de sel.

Salmon Broth:
Cut the salmon bones in small pieces and rinse under running water. Place in a saucepot, with the lemon juice and water. Bring up to a boil, skim the broth, season with salt and simmer for 30 minutes. Strain in a coffee filter and cool ice.

Salmon Bouillon:
Heat the olive oil in a pan, sauté the garlic until lightly golden. Add thai long peppercorn along with the pasilla and toast for a half minute until fragrant. Add apple juice, coconut milk and salmon broth. Simmer for 30 minutes. Steep scallion greens, thai red chili and ginger for 15 minutes. Strain through chinois and cool on ice.

Salmon Guar:
Combine all ingredients in a Vita-Prep and blend until fully emulsified. Let sit twenty minutes.

Salmon Sauce:
Combine with a whisk, strain through chinois.

Soy Vinaigrette:
Mix all ingredients. Be sure to stir before plating.

Daikon Noodle:
Peel and cut the apple into ¼” cubes, hold in acidulated water. Cut the greens of the scallions on a small bias. Remove seeds from Thai chili and cut into brunoise. Heat all ingredients slowly in a pot on pick up. Add trout roe right before plating.

Raw Apple/Daikon Salad:
Peel granny smith apple. Using a ¼-teaspoon measuring spoon, scoop small spheres, hold in acidulated water. Slice daikon 1/8 inch thick, cut into leaf using small cutter. Toss apple and daikon in vinaigrette on pick up and plate atop the salmon.


back to top

   Published: April 2008