Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Side of salmon, skin on |
| 2 pounds | Kosher salt |
| 1 pounds | Granulated sugar |
| 2 bunches | Tarragon, chopped |
| 1 bunch | Chervil |
| 2 cups | Chopped chives |
| 1 litre | Absolut vodka |
| ½ \N | Box brown sugar |
| \N \N | For the salad: |
| 4 \N | Radishes, diced |
| ½ \N | Red onion, diced |
| 1 bunch | Beet tops |
| 1 bunch | Chervil |
| 2 tablespoons | Olive oil |
| \N \N | Juice of 1 lemon |
| \N \N | Salt and pepper |
To make the salmon mix all ingredients, except for the salmon, and place on top of the salmon in a deep casserole dish. Cover with plastic wrap and place in another casserole with 10 pounds of weight on top of the fish. Let sit in the refrigerator 4 to 5 days, then remove weight. Scrape off sugar mixture and slice thin to serve.
Mix all salad ingredients together in a bowl. Top with salmon. Unused salmon can be wrapped tightly on the skin for up to 1 week.
QUENCH SHOW #Q1A03
(Courtesy JUdson Grill)
For the salmon: