Yield: 8 servings
|2 cups||Cider vinegar|
|½ pounds||Ginger, washed thinly sliced crosswise|
|¼ cup||Wasabi powder|
|¼ cup||Rice vinegar|
|1 tablespoon||Dijon mustard|
|4 ounces||Chives, coarsely chopped|
|½ tablespoon||Lemon juice|
|1½ teaspoon||Black peppercorns|
|1½ pounds||Piece center-cut skinless salmon fillet|
|¼ cup||Vegetable oil|
|½ cup||Vegetable oil|
1. In a nonreactive medium saucepan, combine vinegar, ginger, sugar and peppercorns. Add 2 cups water and bring to a boil over high heat.
Boil for 5 minutes. Let the brine cool to room temperature, then refrigerate overnight.
2. Put the salmon in a glass or ceramic bowl and pour the cold ginger brine on top. Soak a clean kitchen towel in the brine; cover the salmon with the towel to keep it submerged. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
3. Remove the salmon from the brine and pat dry. Using a sharp knife, slice the salmon crosswise ⅛ inch thick.
4. Serve with cucumber salad. Lightly drizzle with Wasabi Sauce and dot with drops of Chive Oil.
Wasabi Sauce: In a food processor, combine the wasabi powder, vinegar, and mustard. Add cup water and with machine on, slowly pour in the oil to form a lightly thickened sauce. Add the salt and process briefly. Makes about 1 cup.
Can be refrigerated for up to 1 month. Shake or stir before using.
Chive Oil: In a food processor, mince the chives with the lemon juice and salt. With machine on, slowly pour in the oil and blend until smooth. Transfer the oil to a jar and let steep overnight in the refrigerator.
The next day, return the oil to room temperature, then strain into a clean jar. Makes about cup.
Can be refrigerated for up to 2 weeks.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95