Cured Wild King Salmon With Wilted Young Leek Cucumber Relish |
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Prep Time: 240 Minutes Cook Time: 4 Minutes |
Ready In: 244 Minutes Servings: 1 |
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A tasty treat from Bacchanalia , a fancy Restaurant in Atlanta. Ingredients:
1 whole king salmon, side (with skin) |
1/2 cup sea salt |
1/2 cup sugar |
2 tablespoons cracked black pepper |
1/8 cup chopped fresh parsley |
1/8 cup chopped fresh dill |
1/8 cup chopped fresh chives |
2 cucumbers, peeled, seeded and diced small |
4 young leeks, trimmed |
4 shallots, diced |
1 tablespoon chopped fresh chervil, reserve some whole for garnish |
1 cup champagne vinegar |
1 tablespoon dijon mustard |
4 tablespoons sugar |
2 tablespoons extra virgin olive oil (optional, will work with no oil) |
1 tablespoon black truffle oil (a splash ) |
1 teaspoon salt & pepper (to taste) |
Directions:
1. Cured salmon:.
2. Season salmon with sugar, salt and pepper.
3. Sprinkle herbs over top of salmon.
4. Refrigerate for several hours.
5. Leek and cucumber relish:.
6. Slice leeks lengthwise, put flat side down and thinly slice across.
7. Rinse in cool water and drain well.
8. In a pot of boiling water blanch leeks for 1 minute and refresh in ice bath.
9. Cool in refrigerator.
10. Lightly salt cucumber after it is diced and set aside for about 1 hour.
11. Combine champagne vinegar, shallots, sugar, mustard and chervil in a bowl.
12. Whisk together slowly drizzling in olive oil until emulsified.
13. Season with salt and pepper.
14. Squeeze out excess liquid in leeks and cucumber and combine with vinaigrette.
15. Cook salmon over medium flame for 4 minutes on skin side only.
16. Serve with cucumber relish.
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