INGREDIENTS
Cured New Zealand Salmon:
½ cup kosher salt
3 tablespoons brown sugar
1 cup star anise
1 tablespoon caraway seeds
1 tablesoon chopped thyme
5 bay leaves
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 pound salmon, skinned and trimmed
2 tablespoons vegetable oil
Curry Rémoulade:
½ cup mayonnaise
2 tablespoons sour cream
½ teaspoon chopped garlic
1½ teaspoons Madras curry powder
1 tablespoon sweet chili sauce
Chopped cilantro
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon Sriracha chili sauce
1 teaspoon rice vinegar
½ teaspoon fish sauce
1 tablespoon lime juice
½ teaspoon coarsely ground coriander
Salt
Jicama Salad:
1 tablespoon soy sauce
2 tablespoons lime juice
½ teaspoon sesame oil
2 tablespoons olive oil
1 teaspoon chopped cilantro
Salt
Sugar
Cayenne
⅓ cucumber, peeled and julienne
⅓ asian pear, peeled and julienne
4 breakfast radishes, thinly sliced
⅓ small jicama, peeled and julienne
1 teaspoon toasted sesame seeds
Lotus Root Chips:
Vegetable oil
½ lotus root, thinly sliced
Salt
To Assemble and Serve:
Cilantro leaves
METHOD
For the Cured New Zealand Salmon:
Combine the kosher salt, brown sugar, star anise, caraway, thyme, bay leaves, fennel, and black peppercorns in a spice grinder and grind very coarsely. Rub the salmon with 3 ounces of the spice mixture. Allow to cure in the refrigerator for 2 days, then scrape off the crust of cure mix fromthe fillet and rinse it briefly under cool running water. Pat dry. In a frying pan, heat the vegetable oil until hot and sear the salmon for 10 seconds on each side. Transfer to a platter and place back in the refrigerator until ready to use.
For the Curry Rémoulade:
In a bowl, combine all of the ingredients except the salt. Season with salt, cover and refrigerate overnight to allow the flavors to develop.
For the Jicama Salad:
In a medium bowl, whisk together the soy sauce, lime juice, sesame oil, and olive oil. Season with the cilantro, salt, sugar, and cayenne. Add the cucumber, asian pear, radish, jicama, and sesame seeds and toss well.
For the Lotus Root Chips:
Heat a deepfryer to 350ºF. Add the lotus chips and fry carefully until golden and crispy. Remove to a plate lined with paper towels and drain. Season with salt.
To Assemble and Serve:
Slice the salmon into thin slices, about 1/6-inch thick. On each plate, place 3 small mounds of jicama salad in a row. Top each mound with a lotus chip and a piece of salmon. Garnish fish and plate with the curry rémoulade and scatter cilantro leaves.
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