Citrus Cured Salmon with Warm Potato Salad

By polloazul

Ingredients

• Salmon Cure:
• 3 lemons, zested and finely grated
• 3 limes, zested and finely grated
• 3 oranges, zested and finely grated
• 1 1/4 cups coarse salt
• 1 cup sugar
• 1 filet of salmon (steelhead is best)
• Horseradish Grainy Mustard Vinaigrette:
• 3/4 tablespoon grainy mustard
• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup horseradish
• 1/2 tablespoon lemon juice
• 1 teaspoon honey
• 1 cup sunflower or canola oil
• 1/2 teaspoon salt
• Black pepper to taste
• Potato Salad:
• 5 pounds baby white nugget potatoes
• Chicken stock
• Pinch of saffron (made into a tea with hot water)
• Olive oil
• Dijon Dill Mayonnaise:
• 1/2 cup mayonnaise
• 2 teaspoons chopped dill
• 2 teaspoons Dijon mustard

Details

Adapted from theglobeandmail.com

Preparation

Step 1

Salmon Cure:
Mix the citrus, salt and sugar thoroughly together. Lay the salmon with the flesh side up on a baking tray. Coat the flesh with the citrus cure, packing it until about 1/8 to ¼ inch thick. Cover with plastic wrap and leave in the refrigerator for 12 hours.
After 12 hours (no longer), rinse the cure off and pat dry. Using a sharp knife, slice the salmon into 1-inch thick slices on an angle and set aside.

Horseradish Grainy Mustard Vinaigrette:
Combine all ingredients together, except for the oil, and salt and pepper. Mix together with a hand blender.
Slowly add oil and continue to mix until fully incorporated and emulsified.
Season to taste with salt and pepper.

Potato Salad:
Wash potatoes well and cut into 3/8-inch thick rounds. Place in a pot with enough chicken stock or water to cover potatoes. Add saffron tea.
Bring to a boil and reduce heat and simmer until tender. Check doneness; there should be a little resistance when pierced with a paring knife.
Strain and cool on a baking sheet. Drizzle lightly with olive oil.

Dijon Dill Mayonnaise:
Mix all ingredients together until well combined.

Plating:
Heat sliced salmon on a parchment-lined baking sheet until just warm; salmon should be blue rare. Dress potatoes with horseradish vinaigrette and place in the centre of a plate. Place salmon and drizzle with Dijon dill mayo in a zigzag pattern. Toss micro cilantro with lemon juice and place on top to garnish.