Maple-Cured Nova with Lemon-Herb Vinaigrette
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Leftovers can be mixed into softly scrambled eggs, or tucked into home-made sushi. You could also serve the classic bagel and cream cheese combo. Any remaining vinaigrette is nice for potato salad, adding salt to taste.
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
- 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.
- 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.
