Ingredients
Scale
For the Cure
- 2 lbs. (Skuna Bay Salmon (fillet or portions, skin-on and pin-bone out))
- 3 cups (Kosher Salt)
- 1 cup (Sugar)
- 1 cup (Raw Beets (grated))
- 4 Tbsp. (Red Beet Juice)
- 1 cup (Vodka)
- 2 Tbsp. (Coriander Seeds)
- 2 Tbsp. (Pink Peppercorn)
- 2 Tbsp. (Fennel Seed)
- 2 pieces (Star Anise)
- 2 Zest of Oranges (whole)
- 1 cup (Fresh Dill (chopped))
For the Winter Salad
- 1 bulb (Fennel (finely sliced))
- 1 large handful (Winter Leaves (peppery leaves will do))
- 2 tsp. (Lemon Juice)
- 1 tsp. (Honey)
- 1 Tbsp. (Extra Virgin Olive Oil)
Instructions
- Toast spices – coriander seeds, fennel seeds, pink peppercorn, star anise – and let cool. In a large bowl, combine all cure ingredients and mix well. Place salmon skin-side up in a glass baking dish. Evenly pack mixture over the salmon. Plastic wrap the baking dish and cure for 12 hours. Check at 12 hours and flip the salmon over and redistribute the mixture. Cover and cure for another 12 hours. After 24 hours of curing, wipe away the mixture with paper towel and refrigerate until ready to slice. When ready to serve, slice the fennel bulb and place in bowl with winter leaves. In a small bowl, mix together the lemon juice, honey, and extra virgin olive oil. Salt and pepper to taste. Toss to coat. Serve by arranging the winter salad on a place and strewn the beet-cured salmon on top.
Notes
*Recipe adapted with permission from Chef Freda Sugarman of Sarabeth’s Park Ave. South, New York, NY