Cured Wild King Salmon With Wilted Young Leek Cucumber Relish

Total Time: 4 hrs 4 mins Preparation Time: 4 hrs Cook Time: 4 mins

Ingredients

• Servings: 1
• 1 whole king salmon, side (with skin)
• 1/2 cup sea salt
• 1/2 cup sugar
• 2 tablespoons cracked black pepper
• 1/8 cup chopped fresh parsley
• 1/8 cup chopped fresh dill
• 1/8 cup chopped fresh chives
• 2 cucumbers, peeled, seeded and diced small
• 4 young leeks, trimmed
• 4 shallots, diced
• 1 tablespoon chopped fresh chervil, reserve some whole for garnish
• 1 cup champagne vinegar
• 1 tablespoon dijon mustard
• 4 tablespoons sugar
• 2 tablespoons extra virgin olive oil (optional, will work with no oil)
• 1 tablespoon black truffle oil (a "splash")
• 1 teaspoon salt & pepper (to taste)

Recipe

• 1 cured salmon:.
• 2 season salmon with sugar, salt and pepper.
• 3 sprinkle herbs over top of salmon.
• 4 refrigerate for several hours.
• 5 leek and cucumber relish:.
• 6 slice leeks lengthwise, put flat side down and thinly slice across.
• 7 rinse in cool water and drain well.
• 8 in a pot of boiling water blanch leeks for 1 minute and refresh in ice bath.
• 9 cool in refrigerator.
• 10 lightly salt cucumber after it is diced and set aside for about 1 hour.
• 11 combine champagne vinegar, shallots, sugar, mustard and chervil in a bowl.
• 12 whisk together slowly drizzling in olive oil until emulsified.
• 13 season with salt and pepper.
• 14 squeeze out excess liquid in leeks and cucumber and combine with vinaigrette.
• 15 cook salmon over medium flame for 4 minutes on skin side only.
• 16 serve with cucumber relish.