Tequila And Lime Cured Salmon

By mahto

Ingredients

• 4 to 5 lb. skin-on salmon, fileted, pin bones removed
• 2 cups granulated sugar
• 1 1/4 cups kosher salt
• 2 Tbsp cracked black peppercorns
• 2 Tbsp mustard powder
• 2 cups chopped fresh dill
• 1/2 cup tequila blanco
• Zest of 4 limes
• 2 poblano peppers
• 1/4 cup chopped flat-leaf parsley
• 2 Tbsp chopped cilantro
• 1 Tbsp drained capers, coarsely chopped
• 5 gherkins (cornichons), finely chopped
• 1 small garlic clove, minced
• 1 Tbsp Dijon mustard
• 1 Tbsp grainy mustard
• 1 tsp red wine vinegar
• 1/4 cup extra-virgin olive oil, plus 3 Tbsp
• Salt and pepper, to taste
• Juice from 2 lemons
• 4 radishes, stemmed and thinly sliced

Details

Servings 1
Adapted from menshealth.com

Preparation

Step 1

1. Cure the fish. Place the salmon skin side down on a large baking sheet or flat tray. In a medium bowl, combine the sugar, salt, pepper, mustard powder, and dill. Mix well and then cover the salmon with the mixture. Sprinkle the salmon with the tequila and lime zest.

Wrap the salmon in plastic wrap, top with a second large baking sheet or flat tray, add weight to the top tray, and refrigerate.

2. Once a day for 3 days, lift the top baking sheet or tray, unwrap the fish, and spoon some of the liquid on top of the fish. When cured the fish will look opaque and feel film, about 3 days. Use a towel to gently wipe off the surface of the salmon. Using a sharp knife, remove the skin and cut the fish into thin slices.


3. Make the salsa. Use the flame of a gas burger and tongs, a kitchen blowtorch, or a dry cast iron skillet to char the skin of the poblano peppers. Remove the peppers and allow to cool. Use a clean kitchen towel to wipe the charred skin off the pepper flesh. Remove the stems and seeds and finely chop the peppers. In a large bowl, mix the peppers with the parsley, cilantro, capers, gherkins, garlic, both mustards, and red wine vinegar. Stir to combine, gradually adding the olive oil. Season to taste. Refrigerate. (You can make the salsa a day ahead of time.)

4. Assemble the dish. Arrange a few slices of fish on individual plates. In a small bowl, combine the lemon juice, remaining olive oil, and radish slices. Top the fish with some of the salsa and coat with a spoonful of vinaigrette and radish slices. Serve immediately.