Blood Orange Cured Salmon

by Chef Bruce Kalman

Number of servings

Blood Orange Cured Salmon ingredients

  • 1 pound wild caught salmon fillet, skin and bones removed
  • 2 cups kosher salt
  • 1 cup pure cane sugar, granulated
  • 2 tablespoons pink peppercorns
  • 1 tablespoon black peppercorns
  • 4 sprigs fresh thyme
  • 4 dried bay leaves
  • 2 cups Sunkist® blood orange juice
  • 10 slices Sunkist® blood oranges, about half-inch thick each

Pickled Carrots ingredients

  • 1 pound orange and yellow carrots, shaved in ribbons lengthwise
  • .25 cup granulated sugar
  • .5 cup distilled white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon pink peppercorns
  • 1 tablespoon toasted fennel seeds
  • 1 tablespoon Sunkist® lemon juice

Rye Crackers ingredients

  • .5 cups seed mix (sesame seed, poppy seeds, flaxseeds)
  • 2 cups rye flour
  • 1.5 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 1.5 cups water
  • 2 tablespoons honey

Salsa Verde ingredients

  • .5 cup Italian parsley, chopped
  • 0.13 cup capers, drained and chopped
  • 1 tablespoon shallots, brunoise
  • 4 anchovy fillets, oil drained, chopped fine
  • 1 clove garlic, chopped fine
  • 0.13 cup Sunkist® lemon juice
  • 2 tablespoons crushed red chili flakes
  • 2 turns freshly ground black pepper
  • .75 cup extra virgin olive oil

PREP TIME

Preparation: Overnight

Cook Time: 20 minutes

Blood Orange Cured Salmon

Directions
  1. In a mixing bowl, combine salt, sugar and spices and mix well.
  2. 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.
  3. Gently press to slightly submerge the salmon and top with the remaining dry mixture.
  4. 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.
  5. Top with the remaining blood orange slices.
  6. Cover with plastic wrap and place a flat pan or container on top to gently weigh it down.
  7. Keep in the refrigerator for 24 hours.
  8. Remove the salmon, gently rinse off all of the dry mixture and pat dry with paper towels.
  9. Slice and serve with salsa verde, pickled carrots and rye crackers (recipes below).

Pickled Carrots

Directions
  1. Combine the sugar, vinegar, salt and pepper in a small saucepan.
  2. Cook over medium heat until the sugar and salt dissolve.
  3. Remove from heat and allow to cool completely.
  4. Pour over carrots, add lemon juice and mix well.
  5. Marinate for at least 30 minutes before using.
  6. Taste and adjust seasoning.

Rye Crackers

Directions
  1. Preheat oven to 325 degrees F.
  2. Combine seed mix, flours, salt, oil, honey and water in mixer.
  3. 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.
  4. Transfer dough to a floured surface.
  5. Knead briefly to ensure dough holds together and that the ingredients are evenly distributed. Dough should feel tacky, not sticky.
  6. Line sheet pan with parchment paper and divide dough into four parts; work on a well-floured surface with a rolling pin.
  7. Roll the dough out until it is 1/16 inch thick. Make sure to add flour as you roll so to avoid sticking.
  8. Cut crackers into desired shapes and bake for 15-18 minutes or until crispy.

Salsa Verde

Directions
  1. Combine all ingredients in a mixing bowl. Stir well to combine.
  2. Store in the refrigerator in a plastic container.