Citrus Cured Salmon
Ingredients
- 1/2 side | Salmon side skin on
- 1/4 cups | Kosher salt
- 1/4 cups | Granulated sugar
- 1/4 tsp | White pepper freshly cracked
- 1 large bunch | Dill fresh, coarsely chopped
- 1/2 pcs | Lemon zest
- 1/2 pcs | Lime zest
- 1 tbsp | Vodka
Method & Technique
Combine the salt, sugar, pepper, lemon and lime zest in a bowl and rub together. Generously rub the flesh side of the salmon with mixture. Place dill on top and sprinkle on the Vodka. Place one flesh side onto the other and place onto a baking pan with parchment paper. Cover tightly with plastic wrap. Place a flat surfaced object (such as a cutting board) onto baking tray and weigh down with a heavy object. Turn Salmon over after 12 hours and let marinate for an additional 12 hours. Remove dill and rinse lightly. Pat dry with paper towel. Ready to slice thinly.
Indian Candy
Marinade Ingredients
- 1.5 lbs | Skinless salmon filet
- 1 cup | White sugar
- 1/2 cup | Maple syrup
- 1/4 cup | Kosher salt
Glaze Ingredients
- 1/4 cup | Packed brown sugar
- 1/2 cup | Maple syrup
- 2 tsp | Soy sauce
- 1/2 tbsp | Liquid smoke
- 1 tsp | Coarse black pepper
Method & Technique
Marinate: Slice salmon fillet into 1/2" thick slices and set aside. Mix remaining marinade ingredients. Layer salmon pieces and marinade mixture, ensuring that all pieces are well coated. Cover and refrigerate for 8 hours. Remove salmon from marinade, rinsing off any excess. Discard marinade. Lightly oil a baking rack and place on a sheet pan. Place salmon pieces on rack and allow to air dry in fridge for 1 hour. Meanwhile, mix glaze ingredients together, excluding black pepper. Brush salmon with glaze and place in a 160 F convection oven. Once per hour, flip salmon over and brush with glaze. When salmon has become quite dry, but not quite jerky, flip over and brush with one last layer of glaze. Sprinkle with the black pepper and allow to cook for 30 minutes more. Remove from oven and serve immediately, or allow to cool and store in a closed container in the fridge. Rewarm gently before serving.
Mustard Dill Scones
Ingredients
- 1 lb | Flour
- 4 tsp | Baking powder
- 2 pinches | Salt
- 8 oz | Butter
- 2 ea | Eggs
- 11 oz | Cream (35%)
- 1/4 cup | Dill, chopped coarsely
- 2 tsp | Mustard seeds, crushed
- 1 tsp | Keens mustard powder
- 2 pinches | Black pepper
Method & Technique
Combine all dry ingredients. Rub in the butter to crumb stage. Mix together eggs and cream and pour into the dry ingredients. Work gently to soften dough. Roll out to 1 inch thickness and cut out with round cutter (2 inch diameter). Brush top with egg wash. Bake at 400 degrees F for 10 minutes.
Mustard Dill Sauce
Ingredients
- 2 ea | Egg yolks
- 2 tbsp | Brown sugar
- 2 tbsp | Honey
- 1 cup | Red wine vinegar
- 2 tbsp | Grain mustard
- 2 tbsp | Dijon mustard
- 2 tbsp | Ballpark mustard
- 3 cups | Canola oil
- 1/4 cup | Dill, finely chopped
- To taste | Salt & freshly ground pepper
Method & Technique
Whisk together first six ingredients. Slowly whisk in oil, emulsifying, as per a mayonnaise. Adjust seasoning with salt and pepper. Finish with dill.
Assembly
Finish the plate per the photo - mustard dill scone topped with 1 to 2 slices of citrus cured salmon, Indian candy, baby dill frond, sorrel or other appropriate micro green garnish. If you have excess maple glaze, drizzle around scone.