Recipe: Spice up your fall menu with this gourmet salmon appetizer

MTCCfautumnsalmon

The flavours of fall are no doubt the reasons why this season is beloved by so many, and here at the Centre, we’re not about to pass up an opportunity to infuse those flavours into our dishes. While we wouldn’t turn our noses up to classic comfort foods, there is something to be said for spicing up the usual menu.

This month, our culinary team embraced the savoury flavours of fall and shared their recipe for Home Cured Mulled Wine Spiced Atlantic Salmon With Fresh Baby Kale & Northern Spy Apple Salad With Pomegranate Gastrique. Paired with a chilled glass of Henry of Pelham’s Chardonnay, and you might just have a new permanent addition to your usual menu for this time of year.

Ingredients

  • 1 kg fresh Atlantic salmon fillet
  • 1.3 kg kosher salt
  • 5 cups brown sugar
  • 1 dried bay leaf
  • 50 grams white peppercorns
  • 50 grams dried star anise
  • 50 grams fennel seeds
  • 50 grams coriander seeds
  • 10 grams cloves
  • Zest of 2 lemons
  • Zest of 2 oranges
  • ½ cup white sugar
  • 300 ml red wine vinegar
  • 1 litre pomegranate Juice
  • 1 bunch baby kale washed and dried
  • 2 Northern Spy apples thinly sliced
  • Seedlings (optional)

Directions:

Cure Mix: Combine dried bay leaf, white peppercorns, dried star anise, fennel seeds, coriander seeds and lemon and orange zest in a grinder and pulse until fine course in texture. In a large bowl, combine salt, brown sugar and spice mix and stir. Place salmon on a parchment lined sheet tray and cover with the cure mix. Refrigerate for two to twelve hours for a light cure or from 12 to 24 hours for a heavy cure.

Pomegranate Gastrique: Using a large sized sauce pan on low heat, add sugar and melt. Allow sugar to cook until caramel in colour. Immediately add red wine vinegar followed by pomegranate juice. Increase heat to simmer and reduce sauce until it lightly covers the back of a spoon. Cool and reserve.

Composition: Gently remove the salmon and rinse under cold water. Place on cutting board and pat dry with paper towel. Thinly slice and plate. Place kale and apple slices over salmon. Spoon pomegranate gastrique over salmon/salad and garnish with seedlings.

Our wine pick for this fall appetizer hails from the Niagara region: Henry of Pelham’s Chardonnay.

Chardonnay by Henry of Pelham

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