Blood Orange Cured Salmon
by Chef Bruce Kalman
Ingredients
Blood Orange Cured Salmon
-
1
pound wild caught salmon fillet, skin and bones removed
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2
cups kosher salt
-
1
cup pure cane sugar, granulated
-
2
tablespoons pink peppercorns
-
1
tablespoon black peppercorns
-
4
sprigs fresh thyme
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4
dried bay leaves
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2
cups Sunkist® blood orange juice
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10
slices Sunkist® blood oranges, about half-inch thick each
Pickled Carrots
-
1
pound orange and yellow carrots, shaved in ribbons lengthwise
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1/4
cup granulated sugar
-
1/2
cup distilled white vinegar
-
1
tablespoon kosher salt
-
1
tablespoon pink peppercorns
-
1
tablespoon toasted fennel seeds
-
1
tablespoon Sunkist® lemon juice
Rye Crackers
-
1/2
cups seed mix (sesame seed, poppy seeds, flaxseeds)
-
2
cups rye flour
-
1 1/2
cups all-purpose flour
-
1
teaspoon salt
-
4
tablespoons olive oil
-
1 1/2
cups water
-
2
tablespoons honey
Salsa Verde
-
1/2
cup Italian parsley, chopped
-
1/8
cup capers, drained and chopped
-
1
tablespoon shallots, brunoise
-
4
anchovy fillets, oil drained, chopped fine
-
1
clove garlic, chopped fine
-
1/8
cup Sunkist® lemon juice
-
2
tablespoons crushed red chili flakes
-
2
turns freshly ground black pepper
-
3/4
cup extra virgin olive oil
Directions
Blood Orange Cured Salmon
- In a mixing bowl, combine salt, sugar and spices and mix well.
- Add half of the dry mixture in a baking dish and create a bed with five of the blood orange slices and place salmon on top.
- Gently press to slightly submerge the salmon and top with the remaining dry mixture.
- Pour the blood orange juice around, making sure the fish is completely covered. Be careful to not wash the dry mixture off the top of the fish.
- Top with the remaining blood orange slices.
- Cover with plastic wrap and place a flat pan or container on top to gently weigh it down.
- Keep in the refrigerator for 24 hours.
- Remove the salmon, gently rinse off all of the dry mixture and pat dry with paper towels.
- Slice and serve with salsa verde, pickled carrots and rye crackers (recipes below).
Pickled Carrots
- Combine the sugar, vinegar, salt and pepper in a small saucepan.
- Cook over medium heat until the sugar and salt dissolve.
- Remove from heat and allow to cool completely.
- Pour over carrots, add lemon juice and mix well.
- Marinate for at least 30 minutes before using.
- Taste and adjust seasoning.
Rye Crackers
- Preheat oven to 325 degrees F.
- Combine seed mix, flours, salt, oil, honey and water in mixer.
- Mix with paddle attachment on a slow speed for 1-2 minutes until the mixture forms to a firm ball. Add flour or water as needed for a firmer consistency.
- Transfer dough to a floured surface.
- Knead briefly to ensure dough holds together and that the ingredients are evenly distributed. Dough should feel tacky, not sticky.
- Line sheet pan with parchment paper and divide dough into four parts; work on a well-floured surface with a rolling pin.
- Roll the dough out until it is 1/16 inch thick. Make sure to add flour as you roll so to avoid sticking. <br />
- Cut crackers into desired shapes and bake for 15-18 minutes or until crispy.
Salsa Verde
- Combine all ingredients in a mixing bowl. Stir well to combine.
- Store in the refrigerator in a plastic container.
