Maple-Cured Nova with Lemon-Herb Vinaigrette

Ingredients

• Salmon

• 1-1/2 pounds wild-caught salmon filets
• 2 tablespoons vodka, preferably Canadian, such as Iceberg Vodka, High Stick, or Crystal Head
• 1 tablespoon white peppercorns, coarsely cracked
• 1 tablespoon cracked coriander seed
• grated zest from 1 large lemon and 1/2 an orange
• 1-2/3 cups Canadian maple syrup, light or medium amber

• Vinaigrette

• 1/3 cup plus 1 tablespoon fresh lemon juice
• 1 cup extra virgin olive oil
• 1 cup, packed, fresh herbs : parsley, dill and chives, mixed
• 1 tablespoon Canadian maple syrup
• freshly ground pepper, to taste

Instructions

1. Have the fish market remove skin and any tiny pin bones. Place filet in a baking dish just large enough to hold snugly. Place dish on a long sheet of plastic wrap (not aluminum foil). Sprinkle with vodka. Combine peppercorns, coriander and zests; rub over salmon. Cover with maple syrup, turning to coat. Add dill and cover completely with salt. Cover dish tightly with plastic wrap, then insert in a zippered plastic food bag and close. Refrigerate 36-48 hours.
2. Meanwhile, blend lemon juice, olive oil, 1 tablespoon maple syrup, herbs and pepper. Unwrap and remove filet, rinse off curing mixture. Pat dry. Slice on a wide bias, as thinly as possible using a sharp, thin knife. Serve with lemon herb vinaigrette. 12 or more servings.

Notes