Cured King Salmon with Fava Beans, Radishes and Avocado Cream
from David Rosales of FondaServes 4 to 6
INGREDIENTS:
1 lb. King salmon filet, skin on
1 tsp Black peppercorns
1 tsp Coriander seed
1/3 cup Salt
1/3 cup Sugar
1 Bay leaf, torn into several pieces
1 Avocado, ripe
1 Tbls Crème fraiche
1 Tbls Extra virgin olive oil
½ Lemon, juiced
salt to taste
½ cup Peeled fava beans
¼ cup Sliced radishes
1tsp Chopped cilantro
Extra virgin olive oil
PREPARATION:
The salmon may have small pin bones in its flesh. Ask your fishmonger to remove these. These bones will interfere with slicing later. If they still remain, locate the bones with your fingertips and pull out using needle nose pliers.
Toast the spices over low heat until fragrant. Crush the spices to a very coarse powder and mix together with the salt, sugar and torn bay leaf.
Spread this mixture evenly over both sides of the filet. Wrap the coated salmon and refrigerate for 36 hours.
In a food processor or blender, process the avocado, crème fraiche, olive oil, lemon juice, and salt together until smooth and creamy.
Scrape off any un-dissolved salt or sugar and the bay leaf pieces from the salmon. Slice the salmon at an angle as thinly as possible with a sharp, thin bladed knife. Spread the slices in one layer on a chilled plate and drizzle with the avocado cream. Scatter the fava beans, radishes and cilantro on the salmon and drizzle with the olive oil.