Beet-Cured King Salmon

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus

Chef Jesse Souza of The Edgewater Hotel | Seattle
Yield: 24 servings

Adapted by StarChefs | February 2020

INGREDIENTS:

Salmon:
2 pounds King salmon fillet, skin and pin bones removed 
¼ cup sugar
¼ cup salt
1 small red beet, peeled, coarsely chopped
Zest of 1 lemon
1 teaspoon toasted and ground coriander
1 teaspoon toasted and ground caraway

Avocado-Goat Cheese Spread:
4 ounces Laura Chenel goat cheese
1 avocado, peeled and pitted 
Zest and juice of 1 lime
Salt

Sesame Cracker:
⅓ cooked wild rice
1 cup glutinous rice flour, plus additional as needed 
2 tablespoons sesame oil
Salt 
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

To Assemble and Serve: 
Pickled chiles
Winter citrus segments, cut into thirds 
Fresh Origins microgreens

METHOD:

For the Salmon: 
Place salmon on a clean work surface. In a bowl, combine remaining ingredients. Thoroughly rub salmon with the cure. Wrap fish loosely in cheesecloth, transfer to a perforated tray with drip pan underneath, and place light weight on top. Refrigerator to cure for two days. Scrape off cure, lightly rinse salmon with ice water, pat dry, and reserve.

For the Avocado-Goat Cheese Spread:
To a food processor, add all ingredients and process until smooth and silky. Reserve.

For the Sesame Cracker:
Heat oven to 375F with pizza stone on center rack. In a food processor, process rice while adding flour, oil, and ¼ teaspoon salt. When combined, pulse whole adding ¼ cup water. When dough forms, transfer to floured surface, and knead the sesame seeds into the dough. Cover with plastic wrap and rest 20 minutes. Between 2 pieces parchment paper, roll 1½ tablespoon-portions of dough until flat. Peel off top parchment and bake dough-side-down on pizza stone for 5 to 6 minutes. Cool slightly, remove parchment, and bake with the opposite side of the dough directly on the stone this time, for 5 to 6 minutes. Sprinkle with salt and cool. 

To Assemble and Serve: 
Spread the Avocado-Goat Cheese Spread onto the Rice Cracker. Top with sliced Salmon. Torch citrus and place two pieces on Salmon. Garnish with pickled chiles and micro greens.

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