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Recipe

Salmon Lox with Onion Jam and Avocado

Article Image
photo: Scott Phillips

Servings: 6 to 8

A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

Ingredients

For the lox

  • 2 packed cups light brown sugar
  • 5 oz. (1 cup) kosher salt
  • 1 medium red beet (about 7 oz.), peeled and finely grated
  • 1/2 cup chili powder (about 2 oz.)
  • 1 Tbs. fennel seeds
  • 1-1/2 lb. sushi-grade skin-on salmon fillet, in one piece
  • 3 Tbs. finely grated fresh ginger
  • 2 Tbs. coarsely chopped fresh cilantro
  • 2 Tbs. bourbon

 

For the onion jam and avocado

  • 1/4 cup olive oil, more as needed
  • 2 medium onions, diced
  • 2 medium shallots, minced
  • 2 medium cloves garlic, minced
  • 2 medium poblano peppers, seeded and minced
  • 2 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/4 cup rice wine vinegar
  • 2 avocados, diced
  • 1/2 tsp. wasabi powder
  • 1/2 cup fresh lime juice
  • 2 tsp. chopped fresh cilantro

 

  • Thinly sliced cucumber and radish, capers, and micro red sorrel leaves, for garnish
  • Assorted crackers and sliced bread, for serving

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 50
      Sodium (mg): 1090
      Carbohydrates (g): 20
      Fiber (g): 5
      Sugar (g): 11
      Protein (g): 22

Preparation

Make the lox

  • In a medium bowl, combine the sugar, salt, beet, chili powder, and fennel seeds, and mix well.
  • Put the salmon in a shallow dish and rub a handful of the beet mixture into both sides of the fish. Sprinkle the top of the salmon with the ginger, cilantro, and the remaining beet mixture, and press it gently on the fish. Drizzle with the bourbon. Cover with plastic wrap and refrigerate for at least 12 hours and up to 2 days.

 

Make the onion jam and avocado

  • Heat the olive oil in a large skillet over medium-low heat. Add the onions, shallots, and  garlic, and cook until translucent, about 10 minutes. Add the poblanos  and cook until very soft, about 30 minutes. Add the soy sauce, honey, and vinegar, and cook to a jamlike consistency, adding up to another 1/4 cup oil as needed, about 30 minutes. Cool completely, then store in a covered container in the refrigerator.
  • Just before serving, combine the avocados with the wasabi, lime juice, and cilantro, and toss gently. Stir into the onion jam or serve separately.

 

Serve

  • Gently scrape the beet mixture and seasonings off the salmon, and rinse the fish under cold running water, if necessary. Using a long, thin-bladed slicing knife held at a 45-degree angle, thinly slice the salmon. (Don’t cut through the skin, which toughens during curing; rather, let it guide your knife where to end each slice.)
  • Garnish with cucumber, radish, capers, and sorrel leaves. Serve with the onion jam and avocado, more of the garnishes, and crackers and sliced bread.

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