Seamus Mullen's Hero Food by Seamus Mullen

Author:Seamus Mullen [Seamus Mullen]
Language: eng
Format: epub
ISBN: 978-1-4494-0780-3
Publisher: Andrews McMeel Publishing LLC
Published: 2012-02-10T16:00:00+00:00

1 clove garlic

Zest of 1 lemon

¼ cup plain kefir or yogurt

¼ cup olive oil

Aleppo pepper to taste

For the salmon, in a large bowl, combine the salt, sugar, garlic paste, zest, dill, and peppercorns. Line a baking sheet large enough to hold the salmon fillet with plastic wrap twice the length of the sheet. Spread a thin layer of the mixture on the wrap and place the fillet, skin-side up, on top. Pour the remainder of the salt mixture over the salmon to cover. Wrap well in the plastic wrap and refrigerate for 36 hours.

Rinse the fish thoroughly under cold running water and pat dry.

For the salad, bring a large pot of well-salted water to a rolling boil and blanch the peas for 1 minute; immediately shock in an ice bath (see Note).

Cut the apple in quarters, remove the core, and slice into paper-thin slices. Repeat with the fennel bulb. You should have a healthy pile of shaved apple and fennel. Toss the peas with the apple and fennel. Add the torn basil, chopped fennel fronds, and the reserved 1 tablespoon chopped dill, and season with salt and pepper.

For the kefir vinaigrette, grate the garlic and whisk together with the zest, kefir (or yogurt), and olive oil in a small bowl.

Place the salmon skin-side down on a cutting board. With a sharp knife, slice into thin, delicate ribbons as if you were slicing smoked salmon, without slicing the skin. Discard the skin.

To serve, pile the pea salad in a bowl or platter and drizzle with the vinaigrette. Top with the thinly sliced salmon and sprinkle with Aleppo pepper.

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