Salmon with Greens

Fleming’s Prime Steakhouse Recipe

Serves 5

Curing Mixture:
2 pounds kosher salt
1 1/4 pounds sugar
1 ounce fresh dill, no stems, chopped
1/2 cup whole black pepper
2 tablespoons lemon zest
2 (10 oz.) portions whole salmon side, skin on
3 ounces whiskey

Curing Preparation: Combine the salt and sugar in a mixing bowl and blend well. Remove the dill from the stems and rough chop, add to the mixing bowl. Coarse chop the peppercorns in a food processor, add to the mixing bowl. Zest the lemons then rough chop and add to the mixing bowl. Blend all ingredients well.

Cover the bottom of a loaf pan big enough to hold the salmon with 1/3 of the salt mixture.  Place both pieces of salmon on a work table skin side down then evenly sprinkle 1/3 of the salt over both pieces of salmon.  Pour the whisky evenly over each salmon.  Place 1 salmon skin side down on the salt in the loaf pan then place the second salmon skin side up over the first salmon. Pack the remaining salt mixture over the top of the salmon.  Cover with saran wrap then set a second pan on top of the salmon. Place a 8 to 10 pound weight on top of the pan (a bag of flour will work). Then place in the refrigerator for 3 to 4 days.

Pull the salmon out of the salt mixture and press on the top to make sure it is firm to the touch “Cured”. If not ready cover back up with the salt and place back in the cooler for another day.  Lightly wash the salmon in a sink to remove all of the seasoning. Pat dry and place on a clean sheet pan. Cover, label, date and refrigerate.

10 slices baguette (day old)
2 tablespoons butter
1 3/4 ounces Parmesan Reggiano cheese, fresh shredded as needed
10 ounces cured salmon
1 1/4 ounces watercress
1 tablespoon rice wine vinaigrette
1/2 ounce radish julienne cut

Cut the day old baguette into 1/4 inch thick slices then spread room temperature butter evenly over each piece. Cut the bread in half lengthwise then place on a sheet pan.  Sprinkle with shredded parmesan cheese and bake in a 350 degree oven for 7 to 8 minutes until crisp and golden brown, reserve. Trim off any hard skin from the top of cured salmon then cut  the salmon; on an angle into thin slices.

Place 3 to 4 pieces or 2 ounces of salmon along the bottom front of a plate. Cut the watercress so that there is only a 1 inch stem and place into a mixing bowl. Add the rice wine vinaigrette and toss well. Place on the plate resting on the top part of the salmon. Cut the radishes on a mandoline slicer into very thin julienne  strips. Place 10 to 12 each on  top of the watercress.

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