Elegant Steelhead Crudo with Orange Vinaigrette is a regional favorite sure to impress
Published 1:30 am Friday, September 11, 2026
Award-winning Tula Bene Pastaria and Chop House at Tulalip Resort Casino is known for its tasteful décor and Italian-inspired cuisine. Influenced by the crudo recipes of Italy, I have added a fabulous crudo to our menu featuring one of the Pacific Northwest’s favorite fish varieties: Steelhead. Though there are many ingredients, this elegant dish is simple to prepare and is sure to impress your guests.
Many cultures serve raw fish as part of a meal. The Japanese have sushi and sashimi, Hawaiians have wonderful poke recipes, Koreans have hoe, Peruvians have ceviche, Norwegians have gravlax, and Italians have crudo, or more specifically, pesce crudo, which simply translates to “raw fish.” Although crudo is served throughout Italy, it is especially popular in Sicily.
Italian crudo recipes tend to be simple, highlighting the flavors of fresh seafood, olive oil, herbs, and citrus. The key is to have high quality ingredients, especially seafood. Popular Italian choices include tuna, anchovy, squid, shrimp, abalone, and scallops. Their recipes revolve around the ingredients that are local to their region. For us, Steelhead is a “natural,” and I’m happy to share our recipe with you here. Enjoy!
Steelhead Crudo with Orange Vinaigrette
Serves 4
For the Orange Vinaigrette
Ingredients
• ¾ cup Orange juice concentrate
• ¼ cup Champagne vinegar
• Dash Sea salt
• ¾ cup Extra virgin olive oil
Preparartion
Combine first 3 ingredients and mix well. Slowly add oil to the base while whisking (or use a processor and slowly add oil).
For the Steelhead
Ingredients
• 20 each Thin slices of Steelhead (Optional: you can substitute Sockeye Salmon)
Preparation
Remove the skin from the fish. Next, remove all of the bloodline – the dark meat next to the skin. (The bloodline isn’t “bad,” but it can give the steelhead a fishy or strong flavor).
Using a very sharp knife, carefully slice the steelhead into 1/16” slices on a bias, about 45° – 60°. (Cutting the fish at an angle maximizes the surface area which can enhance the overall flavor).
Arrange each slice on a piece of parchment paper, laying them next to each other but not on top of each other.
Important! According to the FDA, steelhead and salmon must have been previously frozen and then thawed to be safe for consumption raw. It should not simply be fresh caught raw fish.
For the Pickled Cucumber
Ingredients
• ¼ each English cucumber, thinly shaved
• ½ cup Champagne vinegar
• 2 tablespoons Sugar
• Pinch Sea salt
Preparartion
For the cucumber, if you have a mandoline, use it to thinly shave the cucumbers. They should be paper thin. Otherwise, use a knife and slice as thinly as possible. Set aside.
Combine the vinegar, sugar and sea salt. Stir until the sugar is completely dissolved. Add the shaved cucumber slices and let marinate for at least one hour or overnight. Remove from the liquid and store until ready to use.
The pickling liquid can be saved for about 1 week and used multiple times.
For the Crudo Presentation
Ingredients
Prepare 4 separate plates with these items on each plate.
• 5 Thin slices of Steelhead
• 2 teaspoons Orange vinaigrette
• 5 slices Pickled English cucumber
• 3 slices Shaved fennel
• 3 Watercress leaves
• Pinch Black sesame seeds
• Pinch Cracked, toasted pinenuts
• 1 – 2 turns Fresh ground black pepper
• Pinch Micro greens
• Pinch Maldon sea salt flakes
2 teaspoons Pesto
Preparartion
For the shaved fennel, if you have a mandoline, use it to thinly shave the fennel. Otherwise, use a knife and slice as thinly as possible. Place the shaved fennel in cold water until needed for service. At service, remove from the water, pat dry and serve as described below.
Arrange the slices of Steelhead side by side in the center of the plate. Add everything else in a scattered version (see photo) except for the pesto and the Maldon salt. For the pesto, form 2 arcs on opposite sides of the plate (see photo). The Maldon salt should be added at the moment you serve the dish, as it will dissolve fairly quickly after being added to the dish.
Chef David Buchanan oversees Tulalip Resort Casino’s award-winning Blackfish Wild Salmon Grill and Tula Bene Pastaria and Chophouse. As a Pacific Northwest culinary expert, he shares his extensive experience and knowledge as owner/chef contributor/researcher of Chefs-Resources.com.
