Chef Big DA high-protein, refined lunch featuring wood-fired salmon, crisp arugula, and a smoky lime crema that bridges the gap between the pit and the saucier's station.
In a small ramekin, whisk together the brown sugar, smoked paprika, salt, pepper, and chipotle powder until the viscosity of the mix is uniform.
Ensure there are no clumps in the sugar for an even bark.
Pat the salmon bone-dry with paper towels. Aggressively coat the flesh side with the rub, pressing it in to ensure adhesion. Let it sit at room temperature.
Dry fish equals better crust. No exceptions.
In a separate bowl, emulsify the sour cream, lime juice, and liquid smoke. Season with a pinch of salt and set aside in the chiller.
Consistency should be thick enough to coat the back of a spoon.
Preheat your smoker or grill to 325°F using cedar or alder wood for a nuanced smoke profile.
Place the salmon skin-side down on the grate. Close the lid and let the smoke work its magic until the internal temperature hits 125°F for a perfect medium-rare.
Don't overcook it. We aren't making cat food here.
Remove the salmon and let it rest. Arrange a bed of arugula and shaved radishes on a chilled plate. Flake the warm salmon over the greens and drizzle with the smoky lime crema.
The contrast between the warm fat and cold greens is the Michelin secret.
The key to this lunch is the 'bark' on the salmon. We are using a high-sugar dry rub to mimic a brisket bark, but we're pulling it at 125°F internal to keep that buttery, Michelin-grade flake. If your crema splits, your acidity is too high—whisk in a touch more heavy cream to save the emulsion.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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