Blood Orange Cured Salmon
by Chef Bruce Kalman
- Prep Time: Overnight
- Cook Time: 20 min
Blood Orange Cured Salmon
by Chef Bruce Kalman
PREP TIME
Preparation: Overnight
Cook Time: 20 minutes
Blood Orange Cured Salmon
Directions
- 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
Directions
- 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
Directions
- 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.
- Cut crackers into desired shapes and bake for 15-18 minutes or until crispy.
Salsa Verde
Directions
- Combine all ingredients in a mixing bowl. Stir well to combine.
- Store in the refrigerator in a plastic container.