North Coast Salmon* Recipe
short smoked, sweet rémoulade, cucumber salad, seared peppers with chèvre
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Ingredients
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For the Smoked Salmon
For the Sweet Rémoulade
For the Cucumber Salad
For the Seared Peppers
Method
Preparing the Smoked Salmon
- 1
Brine the Salmon
In a bowl, mix salt, brown sugar, and black pepper. Rub the mixture over the salmon fillets and let them marinate in the refrigerator for at least 1 hour.
- 2
Making the Sweet Rémoulade
- 3
Mix the Ingredients
In a mixing bowl, combine mayonnaise, Dijon mustard, honey, chopped capers, fresh dill, and lemon juice. Stir well until all ingredients are fully combined.
- 4
Chill
Cover the rémoulade with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preparing the Cucumber Salad
- 5
Combine Ingredients
In a large bowl, mix thinly sliced cucumbers and red onion. Drizzle with olive oil and white wine vinegar, then season with salt and black pepper to taste.
- 6
Toss and Chill
Toss the salad to coat all ingredients evenly and let it sit for 10 minutes before serving to enhance the flavors.
Cooking the Seared Peppers
- 7
- 8
Add Chèvre and Basil
Remove from heat and stir in crumbled chèvre and chopped basil. Season with salt and black pepper to taste.