Salmon Romanoff Salad

Directions Print

Salmon Gravlox

Prep 30 min | Servings 20

1. For the salmon, cut the salmon in half so that they can be stacked flesh to flesh. Grate the beet, zest and juice the orange, ½ cup of molasses and ¾ cup of salt. Place beet and pomegranate molasses together. Spread the salt and the beet mixture on the salmon flesh side. Sprinkle with the orange zest and chopped herbs. Place the salmon side on top of each other. Wrap with plastic film and place on a wire rack and then on a sheet pan. Place another sheet pan on top and add 1 #10 can as a weight to press down the salmon. Place in the cooler for 36 hours minimum, 3 days is best. Rinse the sides pat dry and place in the cooler for 2-3 hours to air dry. Rub with oil and get ready for slicing.

Salmon Romanoff Salad

1. For the Gravlox, slice thin and reserve for plating.
2. For the salad, dice the beets, slice the cucumber, radicchio and fennel. In a bowl add the radicchio, shaved fennel, diced beets, sliced cucumber, and the arugula toss with the juice of ½ a lemon and avocado/olive oil. Reserve for plating.
3. For the crème fraîche and the rye crouton, in a bowl add the sour cream and the other ½ lemon juice, 1 tablespoon of chopped dill season with salt and pepper. Reserve cold. Cut the slice of bread into 1x3 inch strips and brush with butter and sear on the flattop or pan. Reserve at room temperature.
4. For the plate, place the salad mix on the side of the plate, and place the crouton next to the salad, top with the sliced thin gravlox. Garnish with dill creme fresh and a drizzle of avocado/olive oil.