Inne

Salmon with Fig and Cauliflower Salad

Cured Salmon
4 salmon fillets, skin intact (about 4 ounces each)
4 cups kosher salt
2 each green fennel fronds

Raw Fig and Cauliflower Salad
4 black mission figs, sliced
1 cauliflower florets, sliced
2 tablespoons golden balsamic vinegar
Kosher salt
2 tablespoons aged balsamic vinegar
1/4 cup tarragon, ripped into pieces

For salmon:

Remove any pin bones in the flesh of the salmon. Reserve. Put the kosher salt in a food processor and begin to mix. Add the fennel tops and mix until the tops are pulverized. Pack the salmon pieces in the curing mixture and refrigerate for 20 minutes. Rinse lightly under cold running water and pat dry on paper towels.

Fig and cauliflower salad:

Combine the sliced figs and cauliflower into a small bowl. Season with salt and golden balsamic vinegar.

To serve:

Grill the fish skin-side down on a medium-hot grill for 3 minutes, or until slightly charred. Remove from the grill and serve on each plate with a small amount of the salad on the bottom and a few drops of the aged balsamic. Garnish with tarragon.