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Soy-Cured Salmon, Pear, & Cilantro Crème Fraîche

RECIPE BY: JEAN-GEORGES VONGERICHTEN

SOURCE: ASIAN FLAVORS OF JEAN-GEORGES

VONGERICHTEN

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punctuated by the heat of the ginger and chile. The crème fraîche dipping sauce counters with a cooling effect, as does the crunchy Asian pear.

4 Servings

Ingredients:

1 cup Light soy sauce

1 cup Fresh cilantro leaves

One 2-in. piece Fresh young ginger, peeled and chopped

1 Fresh green Thai chile, chopped

One 9-oz Salmon fillet, skinned, trimmed, and halved lengthwise

½ cup plus 2 Tbsp. Crème fraîche

2 Scallions, white parts only, thinly sliced

⅓ cup Fresh cilantro leaves, sliced

1 Tbsp. Fresh lime zest, plus more for garnish

¼ tsp. Fresh green Thai chile, minced

2 Tbsp. Fresh lime juice

1 tsp. Salt

¼ cup Asian pear, diced

Directions:

To make the salmon: Put the soy sauce, cilantro, ginger, and chile in a blender and purée until the mixture is blended, but still chunky. Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.

Remove the salmon from the brine and rinse thoroughly in cold water. Pat dry with paper towels and cut crosswise into ¼-inch-thick slices.

To make the sauce: Put the crème fraîche, scallions, cilantro, lime zest, and chile in a small mixing bowl and mix well. Stir in the lime juice and salt.

Spoon a pool of the sauce onto each serving plate. Decoratively lay the salmon slices on top of the sauce and garnish with the Asian pear and lime zest. Serve immediately.

Blueberry Coriander Gravlax

RECIPE BY: NIK SHARMA

SOURCE: TASTE, Gravlax at the Source

7 Servings

Ingredients:

1 1/2 lb. Salmon with skin, pin-bones removed

1/4 cup Kosher salt - preferably, Crystal Diamond

1/4 cup Brown sugar

2 Tbsp. Vodka

1 cup Blueberries

1 Tbsp. Coriander seeds

1 Tbsp. Cracked black pepper

1 tsp. Fresh lime zest

Directions:

Pat the salmon dry with a clean paper towel and place flesh side up on a large sheet of parchment paper. Mix the salt and sugar in a small bowl and rub both sides of the fish with it. Now drizzle the vodka over the flesh of the fish. In a mortar and pestle, crush the blueberries with the coriander seeds until coarse and stir in the black pepper and lime zest. Spoon the mixture over the surface of the fish. Wrap the fish with the ends of the parchment paper and

Cold Smoked Salmon

1 deboned and filleted salmon, freshwater and locally recommended. Place salmon fillet flat into a deep pan.

Brine:

1 cup Kosher salt

1 cup Sugar

2qts Water

4 sprigs Fresh rosemary

8 sprigs Fresh thyme

¼ cup Peppercorns

Place in a pot and bring to a boil, completely cool and pour over salmon and refrigerate for 24-48 hours. Rinse off and air dry before putting into the smoker.

Outdoor Smoker: then wrap with a sheet of aluminum foil. Place the wrapped salmon in a tray and then place a flat 3-lb weight, such as a small cast-iron or ceramic dish, over the fish. Place it in the refrigerator and flip the fish every 8 to 12 hours. The gravlax will be ready within 36 to 48 hours when it is firm to touch.

Smoked at 200 degrees for 4 hours using apple wood smoking chips.

Chef’s note: Achieve a variety of flavors by brushing a line of different sauces across the salmon fillet during the smoking process.

Chef Teal brushed the sauce on twice while smoking.

The idea is to smoke using a lower temperature for a finished product that is extremely moist and not dried out.

Marinades, sauces, infused simple syrups, and just about any spice or syrup can be used. Be creative.

Flavors used in this recipe:

Bourbon sauce

Sweet chili

Caribbean jerk

Sashimi Togarashi spice blend

Zesty orange

Honey bourbon BBQ

Honey sriracha

As for the garnish, head to Mount Royal Market and grab an assortment of crackers.

Quiche

Ingredients

9-inch-deep dish Pillsbury pie crust

8 oz. Shredded Swiss or other cheese

4 Eggs

12 oz. Heavy cream

½ Tbsp. Kosher salt

½ tsp. White pepper

8 oz. Filling*, optional

Chef’s note: Once again, the sky's the limit, be creative and try different proteins, and vegetables.

*Chef Teal used these fillings per quiche: Spinach; Wild Rice; Bacon and Green Onions; Ham, Broccoli and

Cheddar; Denver; 3 Meat (sausage, bacon, and pepperoni). Fillings are not necessary; you can have an allegg quiche, too!Whisk eggs, salt, pepper, and heavy cream together until completely mixed. Place ingredients in pie crust and pour mixture over. Spread cheese over the top and cook for 34 minutes in a preheated convection oven set to 320 degrees. Oven times may vary, the finished product will be golden brown and it's normal for the pie to deflate when removed from the oven. Let cooked pie rest for 20 minutes before slicing, this will ensure that the pie slices will stay intact when serving.