Lightly Cured Salmon
8 portion Salmon Filet
1 jar Bordelaise Sauce
2 cup Sea Salt
2 cup Brown Sugar
1 TBSP Fennel Seed – ground
1 TBSP Coriander – ground
1 TBSP Black Pepper
3 Orange – zest
Ingredients – Baby Bok Choy
1 TBSP Oil
2 clove Garlic- minced
1 in piece Ginger – peeled, minced
2 lb Baby Bok Choy – halved length way
To Taste Salt & Pepper
Ingredients - Lentils
1 cup Green Lentils – rinsed
2 ½ cup Chicken Stock or Water
3 slice Bacon – Applewood Smoked – small dice
1 med Carrot – peeled, small dice
1 med Onion – small dice
2 TBSP Oil
To Taste Salt & Pepper
Note – slightly freeze the bacon before you cut it for an easier time.
Process – Lentils
Heat oil up in a large skillet on med-high heat. Add bacon and carrots, sauté until bacon becomes crispy; about 3-4 minutes.
Add the stock, lentils and seasoning; bring to a strong simmer.
Reduce heat to med-low and simmer until tender, approximately 45-50 minutes.
Taste for seasoning before finishing.
Process – Baby Bok Choy
In a large sauté pan, heat up oil over med-high heat. Add the garlic and ginger, cook for 30 seconds. Add the baby bok choy and season; sauté for 2 minutes, flipping half way through. Add ½ cup of water and cook until it has evaporated. Note you may need to do this in batches, depending on the size of your pan. You don’t want to fill the pan more than 2/3 of the way or it will be over crowded.
In a large bowl, combine salt, brown sugar, coriander, fennel seed and black pepper; mix until well incorporated. Set aside the zest.
In a large roasting pan or cookie sheet, make 8 mounds with half of the curing mixture. Place salmon skin side down on each of the mounds.
Evenly distribute the zest among the filets. Gently rub into the flesh of the salmon. Evenly coat the top of the filets with the remainder of the curing mixture.
Cover with plastic wrap and refrigerate overnight. When done curing, rinse off the mixture and then pat dry.
Heat up your grill until 350 degrees. Brush filets with a light coating of oil to prevent sticking to the grill. Place filets over the direct heat portion of your grill skin side up and cook for approximate 3 minutes before rotating the filets 45 degrees; cook for another 3 minutes before flipping the filets. Cook for another 3-4 minutes before removing from the grill and allowing to rest for 4 minutes before serving.
Bring the Bordelaise Sauce up to a simmer.
Optional – Cut off the peel to the oranges and slice out the segments. Dip in brown sugar and broil for approximately 2 minutes, or until the sugar has caramelized. Top the salmon with the segments for a bonus.
Serve and enjoy!