Cured Salmon, Radishes, Cucumber, Red Shiso, Orange, and Citrus Vinaigrette

Adapted by
May 2014
Yield: 6 to 8 servings


Cured Salmon
2 cups kosher salt
1 cup brown sugar
1 cup juniper berries
5 stems rosemary (leaves removed)
½ cup pink peppercorns
Zest of 2 lemons
Zest of 1 orange
1 side salmon, skinned
Citrus Vinaigrette
½ cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons finely diced shallots
1 teaspoon sugar
2 cups blended oil
white pepper
To Assemble and Serve
Thinly sliced cucumber
Thinly sliced radish
Finely diced shallot
Finely diced jalapeños
orange segments
Micro Red Shiso


For the Cured Salmon:

In a food processor, combine salt, sugar, juniper berries, rosemary stems, pink peppercorns, and citrus zest; pulse to combine. Pour a small amount of the spice mixture onto a sheet pan and place salmon on top. Cover salmon with remaining spice mixture. Cure salmon 2 hours, uncovered, in the refrigerator. Rinse off spices and pat dry. Wrap salmon in plastic and refrigerate.

For the Citrus Vinaigrette:

In a blender, combine citrus juices, shallots, and sugar. With the motor running, slowly drizzle in oil to emulsify. Season with salt and white pepper.

To Assemble and Serve:

Cut Cured Salmon into 1-inch pieces. Arrange cucumber slices along a rectangular plate and top with Cured Salmon. Place a few radish circles between the pieces of fish and garnish with shallot, jalapeño, and orange segments. Drizzle Citrus Vinaigrette over top and finish with shiso.