Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 32

Starters & Soups31

8 SERVINGS

3 cups (700 g) coarse kosher salt3 cups (600 g) sugar

3 lb (1.5 kg) beets, peeled and grated

2 lb (1 kg) skinless salmon fillets

FOR SERVING

2 heads Little Gem lettuce (about 6 oz/175 g total weight), leaves separated

6 oz (180 g) green beans, trimmed, cooked until tender-crisp, and cut into 2-inch (5-cm) lengths

¾ lb (350 g) red potatoes, boiled and cut crosswise into slices ½ inch (12 mm) thick

3 hard-cooked eggs, peeled and cut crosswise into slices ½ inch (12 mm) thick (see Tip)

1 pint (340 g) cherry tomatoes,

halved

4 radishes, thinly sliced

1 cup (150 g) Castelvetrano olives, halved lengthwise and pittedFlaky sea salt and freshly ground black pepper

1 ½ cups (350 ml) Avocado Green Goddess Dressing (page 186)

GF

SF

Curing salmon with raw beets produces gorgeous fish marbled with rich hues of pink and red, a perfect showstopper dish for entertaining. Leftovers, if you are lucky, are excellent served the next day for a protein-rich weekend post-workout brunch, paired with multigrain bagels and pickled onion. Ideally, have the fishmonger cut the salmon from the plump center portion of a fillet.

To make the cured salmon, line a baking sheet with parchment paper. In a bowl, whisk together the salt and sugar, mixing well. Spread half of the beets on the prepared pan in an even layer slightly larger than the salmon. Pour half of the salt mixture over the beets and spread into an even layer to cover. Place the salmon on top of the salt mixture, then cover the salmon evenly with the remaining salt mixture. Spread the remaining beets over the top and pat to pack firmly. Cover the salmon with more parchment and wrap the tray tightly with plastic wrap. Refrigerate for 3 days.

Unwrap the salmon and scrape off and discard the beets and salt mixture. Rinse the salmon under cool running water to remove any last bits of the cure, and pat dry. (At this point, you can wrap the salmon tightly and store in the fridge for up to 1 week.)

To assemble the dish, make a bed of the lettuce leaves on a large platter. Arrange the green beans, potatoes, eggs, tomatoes, radishes, and olives on the lettuce. Thinly slice the salmon against the grain and arrange on the platter. Season the salad with flaky salt and fresh pepper, and serve the dressing on the side.

TIPTo hard-cook eggs, place them in a saucepan with enough water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand until done to your liking, about 10 minutes for slightly runny yolks and up to 14 minutes for firm yolks. Drain the eggs, then transfer to a bowl of ice water to cool slightly, about 2 minutes.

Beet-Cured Salmon Platter