10 oz. sockeye salmon (pin bones and skin removed)*
1 cup sugar, divided
1 1/2 cup red wine vinegar
1 red onion, sliced thinly
2 Tbsp. salt
1 tsp. each fresh dill, parsley, basil, and thyme
Make pizza dough. If frozen, defrost salmon. Pre-heat your oven to 475°F. (The original recipe says "as hot as it will go", but I backed off just a little.)
Heat up a skillet on medium high heat with a little olive oil. Slice the 1 lemon thin, coating the slices in about ½ cup sugar and place in the skillet to caramelize. Once some color develops, remove the lemon slices with tongs and let cool (HOT SUGAR makes nasty burns!) on a plate, then finely chop and set aside.
REMOVE AS SOON AS COLOR DEVELOPS! I left mine a little too long and I got caramel with lemon. It wasn't burned, but difficult to handle.
Next, in a bowl combine 1 ½ cup red wine vinegar, ½ cup sugar and 2 Tbsp salt in a bowl. Add in your thinly sliced red onion and let it marinate. I suggest breaking the rings apart so you get an even marinade on the onion.
Chop up the herbs, When the oven is way hot, drizzle the salmon with olive oil and salt it to taste. Place the fish on a baking dish and place in the oven, baking until medium rare. Remove and tent with tin foil.
While the fish cooks, shape dough and top with mozzarella and dot with crème fraîche, or do what I did: Smear on creme fraiche and top with mozzarella. When you pull the salmon out, put the pizza in and bake until it looks like you want it to. (This will depend on the thickness of your crust and your oven, so check it after 8 to 10 minutes.)
|Dollops? oops. I don't follow directions well, do I?|
Once it's done, slice your pizza and then break up the salmon onto the pizza, topping it with the caramelized lemon, freshly ground pepper, and herbs. Drain the red onion and squeeze it to remove excess vinegar and throw it on your pizza and drizzle with some olive oil. ENJOY!
|Sorry, it's blurry! I was excited!|
*I used a 10 oz. frozen bag because that's all I could find here in the desert. I baked my salmon with the skin on, skin side down. It is easy to remove from cooked fish.
**Crème fraîche: You could buy it, but it's easy to make it yourself: 1 part buttermilk to 2 parts heavy cream. Let sit covered at room temp for 24 hrs. then refrigerate. If you use "whipping cream" and not "heavy whipping cream" your product will turn out too liquid. It should be the consistency of a soft sour cream. If this is scary to you, I knew a chef that made mock crème fraîche by stirring lemon juice and a pinch of salt into heavy cream. It's quick, it's easy and the health dept. doesn't yell at you for it.☻