Cured salmon salad is a great way to enjoy the health benefits of both salmon and vegetables. We used this recipe as part of our end of summer party, where we celebrated the last gasp of sunlight for outdoor gatherings before the days get shorter. Salmon season is early summer to late fall, so mid-September is still within the timeframe to get some top-quality fresh-caught salmon.
Picking the Right Salmon for Your Cured Salmon Salad
When it comes to picking out a fish, luckily, human intuition and your five senses can tell you if a cut is a no-go. When you go to the store to buy salmon, you want to see a vibrant, pink color, almost flesh-like, but not unappealing. You don’t want to smell anything overly fishy or funky. Frozen salmon isn’t necessarily your enemy: sometimes it’s a perfectly viable option. Also, pay attention to the variety of salmon you see: King, Coho, Sockeye, and Pink salmon all have different qualities.
Garden Herb Cured Salmon Salad
Description
A flavorful way to enjoy fish.
Ingredients
For the salmon
- 2.5 lb cured salmon, sliced thin (or store bought smoked salmon)
- 3 medium-diced beets
- 1 fennel bulb, shaved thin and soaked in ice water
- 2 oranges cut into segments
- 1 cup crème fraiche
- ½ cup lavender honey
For curing:
- 8 oz kosher salt (or any flake or sea salt will do)
- 4 oz granulated sugar
- 4 oz dark brown sugar
- ½ oz granulated onion
- ½ oz granulated garlic
- 4 oz fresh rosemary, parsley, and thyme
- 2.5 lb Salmon fillet (skin on)
For the crème fraiche:
- 1 cup crème fraiche
- 2 tbsp chives
- 2 tbsp finely chopped parsley
- ½ tsp finely ground black pepper
- ½ tsp lemon juice
- 1 tbsp extra virgin olive oil
Instructions
To cure the salmon:
- Mix the salt, both sugars together with the onion and garlic in a bowl.
- On a sheet tray, lay out a light layer of the cure.
- Put the salmon skin side down and cover with your fresh herbs.
- Cover with the rest of the cure, making sure its completely covered by a thick layer of the cure.
- Wrap tray tightly and place in refrigerator for 4 days.
- Day 4 there will be liquid in the pan with your salmon.
- Dump off liquid, brush off the cure. Your salmon should be bright and almost translucent on the top.
- Rinse off remaining cure, pat dry.
- Wrap salmon airtight and refrigerate for up to 7 days.
To combine:
- Mix all ingredients until fully incorporated.
- Reserve for plating the salad
To plate and finish the dish:
- Mix the beets, fennel and citrus together and drizzle with extra-virgin olive oil and a small pinch of sea salt.
- Apply a spoonful of crème friache to the plate and drag your spoon across it to spread evenly across the plate.
- Place a small amount of the fennel/citrus mixture on top of the crème friache. Artfully place several slices of salmon on top of the fennel and around the fennel.
- Drizzle with the lavender honey and olive oil.
- Feel free to drizzle any liquid created from mixing the fennel and citrus together.
- Have fun and remember its all about creating new memories.
Recipe by Chef Kevin Hermann
Photography by Dave Bryce
