Cured Salmon And “Florida Fall” Lentil Salad
Recipe and Photography by Edible Orlando
Serves 8
Making cured salmon at home is easier than you might think! A high-quality fish is the most important ingredient, so this incredibly clean and flavorful Kvaroy salmon is the perfect fish to use. Curing for 24 hours will result in a softer, silkier end product, while 36 to 48 hours yields a firmer but still buttery texture. It’s all about personal preference. The cool but creamy lentil salad is a nice balance for the richer salmon, using Florida avocados and fresh cucumbers, both of which are in season in the fall. We like mint in this salad, but you can substitute with parsley or dill, depending on what you enjoy.
For the Cured Salmon
5 ounces (about 1 cup) kosher salt (Diamond Crystal brand preferred)
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper flakes
1 pound skin-on, boneless Kvaroy salmon fillet
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
6 sprigs fresh dill
DIRECTIONS
Combine salt, granulated sugar, brown sugar, peppercorns, and red pepper flakes in a medium bowl. Spread half of mixture in the middle of a large piece of plastic wrap set on top of a large, rimmed baking sheet, in an area about the same size as the fish.
Place salmon, skin side down, on top of salt mixture. Spread lemon and lime zest evenly over top of salmon, then place dill on top. Cover with remaining salt mixture.
Bring edges of plastic wrap up and over salmon and seal tightly to enclose. Place another baking sheet on top of salmon then top with several large cans or a heavy pot to press and weigh down salmon.
Place in refrigerator for 12 hours. Unwrap, discarding any liquid. Re-wrap tightly in plastic wrap, flip, and replace top baking sheet and weights for 12 hours longer.
After 24 hours, check firmness of fish. If you prefer the fish to be firmer, repeat process, checking after 12 hours. Do not exceed 48 hours of cure time, or salmon will become overly salty.
Gently rinse and pat dry salmon, then slice into 1/4-inch thick slices for serving.
For the “Florida Fall” Lentil Salad
1 cup uncooked French green lentils
1 large cucumber, seeded and diced
1 Florida avocado, peeled and diced
1/2 cup pitted and halved Castelvetrano olives
1/4 cup (lightly packed) fresh mint leaves, chopped
1/4 cup finely diced shallot
1/2 cup crème fraîche
1 lemon, zested and juiced
1 tablespoon high-quality extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
Bring 3 cups salted water to a boil; cook lentils until just tender, about 15 to 20 minutes, then drain and set aside to cool completely.
Toss cooked lentils with cucumber, avocado, olives, mint, and shallot in a large bowl.
Whisk together crème fraîche, lemon juice and zest, olive oil, salt, and pepper in a medium bowl. Toss lentil mixture with dressing until coated.
Spoon lentil salad onto serving dishes and place cured salmon over top to serve.