Smoked Salmon & Arugula Salad
Ingredients:
- Salmon Brine
- Water 2 L
- Soy Sauce or Tamari (gluten free) 175 ml
- Ginger (sliced) 100 g
- Garlic (rough chopped) 50 g
- Red Chili Flakes pinch
- Brown Sugar 425 g
- Pickling Salt 200 g
- Sockeye Salmon (skin removed) 1 lb
Procedure: Add all into a pot. Stir to dissolve some of the sugar and salt. Place on the stove over high heat, and bring to a boil. Once the brine has come to a boil turn off heat and allow the ingredients to steep together for 1 hour. Strain the liquid into a non-reactive container, and place into the refrigerator to cool. Once the brine has cooled, submerge the Sockeye into the liquid and store in the refrigerator for 24-36 hours.
Smoking Procedure: fill a pie plate with wood chips (your choice), Place the pie plate into the bottom of a metal pan or pot. Place the salmon on rack that will fit over top of the pan containing the wood chips. Ignite the wood chips using a torch until a steady stream of smoke starts to form. Place the rack with the salmon over the wood chips and cover with a lid or tinfoil (make sure there is ventilation or this may be done outside) transfer the pot over low heat on the stove (barbeque works well also). The heat will help the wood chips to continue to smoke. Smoke the salmon for1-2 hours. Remove fish from the “smoker” and cool.
Dill Vinaigrette:
- Lemon (zest & juice) 2 each
- Lime (zest & juice) 2 each
- Shallots (small dice) 2 each
- White Wine Vinegar 75 ml
- Canola Oil 300 ml
- Honey 100 ml
- Dill (chopped) 20 g
- Kosher Salt to taste
Procedure: Add all ingredients into a mixing bowl and whisk together.
Pickled Beets:
- Water 1 L
- Salt 25 g
- Sugar 150 g
- Peppercorns (whole) 15 each
- White Vinegar 250ml
- Beets (peeled & julienne) 1 each
Procedure: Add all of the ingredients to a pot, reserving the beets for a later step. Bring the liquid to a boil. Place the beets into a container and pour the hot liquid over the beets. Cover the container and allow to sit until cool.
Greens & Garnishes:
- Arugula 1 lb
- Pistachios 100 g
- Boiled Eggs (chopped) 2 each
Procedure: Place the arugula into a mixing bowl, add 60 ml of the citrus vinaigrette to and the Sockeye salmon (sliced) to the bowl. Season with salt and pepper. Transfer the greens mix to a serving bowl and garnish with the chopped egg, pistachio, and beets.
Serves 4
