Lunchbreak: Chef Fabio Viviani makes salmon crudo and previews the new Bar Siena

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Fabio Viviani

Bar Siena
832 W. Randolph St.

Salmon Crudo

1 lb sushi grade salmon
3 Tbs fennel bulb, small dice
1 cup non-fat Greek yogurt
1/2 tsp ground coriander
1/2 tsp ground fennel seed
2 tsp lime zest
2 Tbs lime juice
1 serrano pepper, sliced thin
4 breakfast radishes, sliced thin
sea salt and cracked black pepper, to taste

Very carefully with a sharp knife thinly slice salmon about 1/4” thick and place back in refrigerator. Raw fish must be kept as cold as possible. In an 8“ sauté pan, add extra virgin olive oil and heat over medium heat. Once hot, add small dice fennel and reduce heat to low and stir until fennel is caramelized. Remove and allow to cool. Next take Serrano pepper, breakfast radish and slice into small circles about the thickness of a dime keeping them separate. Set aside for later use.  In a small stainless steel bowl combine Greek yogurt, fennel, ground fennel, ground coriander, lime zest and lime juice. Season with sea salt and pepper.
Divide salmon evenly between four plates and sprinkle with sea salt and black pepper. Spoon a generous amount of sauce over the salmon making sure to coat entire piece of salmon. On each of piece of salmon, place one slice of serrano pepper and breakfast radish. Garnish with fresh cracked black pepper.