BEET-CURED SALMON WITH CHANTERELLES AND SASKATOON SAUCE
Serves: 4-6
Start this recipe a day ahead.
For the beet-cured salmon:
1 cup (250 ml) granulated sugar
1/2 cup (125 ml) salt 1 3.3-lb (1.5-kg) sashimigrade salmon, skin on and pinboned
1 cup (250 ml) fresh beet juice ( from about 4 large red beets)
For the mushrooms:
1/4 cup (60 ml) canola oil 4 large shallots, finely diced 4 cups (1 L) chanterelle mushrooms, roughly chopped
Salt, to taste
For the Saskatoon berry sauce:
1 1/2 cups (375 ml) Saskatoon berries (or berries of your choice)
3 bay leaves ( fresh or dried)
3 3-inch (7.5-cm) cinnamon sticks
3 tbsp (45 ml) granulated sugar
For serving:
1 1/2 tbsp (22 ml) coldpressed flax oil, to finish Several dill fronds
Salt, to taste
1. Make the beet-cured salmon: Combine the sugar and salt in a bowl. Place the fish on a shallow baking dish or rimmed baking sheet and cover both sides in the sugar mixture.
2. Pour the beet juice evenly over the fish. Cover loosely with plastic wrap and refrigerate for 24 hours.
3. Prepare the mushrooms: Heat the oil in a pan over medium-high heat. Add the shallots, mushrooms and salt (the mushrooms and shallots will sizzle at first but will calm down). Cook until very soft, about 8 minutes, stirring occasionally. Remove the pan from the heat and let cool slightly.
4. Make the Saskatoon berry sauce: Combine the berries, bay leaves, cinnamon sticks and sugar in a small pan.
5. Cook over medium-high heat, stirring occasionally, until the berries burst and the mixture has reduced in volume by a quarter.
6. Taste and add more sugar, if needed. Discard the bay leaves and cinnamon sticks. Remove the pan from the heat and set the sauce aside.
7. Take the salmon out of its cure and rinse well under cool running water, then pat dry with a clean cloth or paper towel. Using a sharp knife, cut the salmon into thin slices against the grain.
8. Assemble the dish: Smear a spoonful of Saskatoon berry sauce on each serving plate. Place a spoonful of the mushroom purée near it. Arrange the fish on top of the mushroom purée. Drizzle with the flax oil and sprinkle with dill fronds and a pinch of salt. Serve immediately.