Twice-Cured Salmon
Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil
Chef Fariyal Abdullahi of Hav & Mar | New York
Yield: 1 serving
Adapted by StarChefs | February 2025 | Photo: Will Blunt
INGREDIENTS
Salmon:
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 ounces Scottish salmon
1 tablespoon berbere spice
Berbere Oil:
1 cup berbere spice
1 quart Corto TRULY 100% extra virgin olive oil
Cucumber Water:
4 cucumbers, juiced
2 green apples, juiced
1 jalapeño
1 cup Corto TRULY 100% extra virgin olive oil
1 cup lime juice
1 cup fish fumet
1 bunch cilantro
Kosher salt
Miso Glaze:
8 ounces miso paste
2 cups Corto TRULY 100% extra virgin olive oil
2 cups clover honey
1 cup soy sauce
⅓ cup fish sauce
Zest and juice of 3 limes
Miso Salad:
⅓ cup medium diced apples
⅓ cup medium diced avocado
1 teaspoon lime juice
Kosher salt
METHOD
For the Salmon:
In a small mixing bowl, combine salt and sugar. Set aside. On a work surface, evenly coat salmon with salt-sugar mixture. Transfer to a half sheet tray and refrigerate 2 hours. Once cured, rinse salmon to remove salt mixture, then season with berbere spice. Return to sheet tray and refrigerate overnight. The next day, remove excess berbere spice from salmon. Transfer to a work surface and slice salmon into ¼-inch-thick slices. Refrigerate.
For the Berbere Oil:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.
For the Cucumber Water:
In a food processor, add all ingredients. Blend until smooth. Taste and adjust seasoning with salt. Strain mixture into an airtight container and refrigerate.
For the Miso Glaze:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.
For the Miso Salad:
In a mixing bowl, combine apples, avocado, lime juice, and 1 tablespoon Miso Glaze. Taste and adjust seasoning with salt. Set aside.
To Assemble and Serve:
In a serving bowl, place 2 tablespoons Miso Salad. Shingle 4 slices Salmon over top. Pour Cucumber Water around Salmon until bottom of bowl is fully covered. Garnish with a few drops Berbere Oil.
