Sugar & Orange – Cured Salmon Recipe
BUTTERED BLUE CRAB & LEEKS, ANSON MILLS FARRO VERDE, GREEN PEAS
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Ingredients
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Cured Salmon (Sugar & Orange)
Buttered Blue Crab & Leeks
Anson Mills Farro Verde
Green Peas & Finishing
Method
Cured Salmon (Sugar & Orange)
- 1
Prepare cure and cure salmon
Pat the salmon dry with paper towels. If desired, remove pin bones with tweezers. In a bowl, combine granulated sugar, kosher salt, orange zest, and freshly ground black pepper. Spread half of the cure mixture in a shallow nonreactive dish just large enough to hold the fillet. If using, rub the vodka or aquavit lightly over the flesh of the salmon to help aromatics adhere. Place the salmon, skin-side down, on the bed of cure. Spread the remaining cure evenly over the flesh, then scatter chopped dill over the top. Cover tightly with cling film, pressing lightly so the cure contacts the flesh, and weigh down with a small tray or plate to ensure even contact.
- 2
Curing time and finish
Refrigerate for 24 hours for a gentle cure (36 hours for a firmer, saltier texture). Every 12 hours, drain and discard any liquid that accumulates, and press the fish back into the cure. After the chosen cure time, remove salmon from cure, rinse thoroughly under cold running water to remove excess sugar and salt, then pat completely dry. Wrap in cheesecloth or paper towel and refrigerate for 1 hour to firm up. Slice thinly on a slight bias into lox-style slices just before plating.
Buttered Blue Crab & Leeks
- 3
Cook leeks
Rinse sliced leeks well to remove grit and drain. In a medium skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and cook 1 minute until translucent. Add the sliced leeks and a pinch of salt. Sauté gently, stirring occasionally, until leeks are soft and just beginning to caramelize, about 6–8 minutes.
- 4
Finish crab
Reduce heat to low. Add the lump blue crab meat to the skillet and warm gently just until heated through, 1–2 minutes — avoid breaking up the lumps. Stir in lemon juice, 1 tablespoon chopped parsley, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Remove from heat and keep warm. Taste and adjust seasoning.
Anson Mills Farro Verde
- 5
Cook farro
Rinse the farro briefly under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat, add the farro and toast, stirring, for 1–2 minutes until fragrant. Add 2 3/4 cups stock and 1/2 teaspoon kosher salt and bring to a boil. Reduce heat to a gentle simmer, cover, and cook until tender but still slightly chewy, about 25–30 minutes (check package for exact time). If liquid is absorbed and farro isn't tender, add a few tablespoons hot stock or water and continue cooking.
- 6
Finish farro
Once tender, drain any excess liquid. Stir in black pepper. Taste and adjust seasoning. Keep warm until plating.
Green Peas & Finishing
- 7
Cook peas
Bring a small pot of salted water to a simmer. If using frozen peas, blanch for 1–2 minutes until bright green and tender; if fresh, blanch 2–3 minutes. Drain and immediately shock in an ice bath to preserve color. Drain again.
- 8
Finish peas
In a small skillet, melt 1 tablespoon butter over medium heat. Add the blanched peas and sauté 1–2 minutes to warm through. Stir in 1/2 teaspoon lemon zest and 1/8 teaspoon salt. Remove from heat.
- 9
Plating and garnish
To assemble: spoon a bed of warm farro on each plate. Arrange buttered blue crab and leeks alongside or on top of the farro. Fan thin slices of cured sugar & orange salmon over the farro. Scatter the warmed green peas around. Drizzle a little extra-virgin olive oil over the salmon and finish with microgreens or small dill sprigs. Serve immediately.
