From Chef Fariyal Abdullahi
Ingredients
Salmon
- 1 Tbsp kosher salt
- 1 Tbsp granulated sugar
- 2 oz fresh salmon
- 1 Tbsp berbere spice
Berbere Oil
- 1 cup berbere spice
- 1 qt TRULY® 100% Extra Virgin Olive Oil
Cucumber Water
- 4 cucumbers, juiced
- 2 green apples, juiced
- 1 jalapeño
- 1 cup TRULY® 100% Extra Virgin Olive Oil
- 1 cup lime juice
- 1 cup fish fumet
- 1 bunch cilantro
- kosher salt
Miso Glaze
- 8 oz miso paste
- 2 cups TRULY® 100% Extra Virgin Olive Oil
- 2 cups clover honey
- 1 cup soy sauce
- 1⁄3 cup fish sauce
- zest and juice of 3 limes
Miso Salad
- 1⁄3 cup apples, medium diced
- 1⁄3 cup avocado, medium diced
- 1 tsp lime juice
- kosher salt
Directions
For the Salmon
In a small mixing bowl, combine salt and sugar. Set aside. On a work surface, evenly coat salmon with salt-sugar mixture. Transfer to a half sheet tray and refrigerate 2 hours. Once cured, rinse salmon to remove salt mixture, then season with berbere spice. Return to sheet tray and refrigerate overnight. The next day, remove excess berbere spice from salmon. Transfer to a work surface and slice salmon into ¼-inch-thick slices. Refrigerate.
For the Berbere Oil
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.
For the Cucumber Water
In a food processor, add all ingredients. Blend until smooth. Taste and adjust seasoning with salt. Strain mixture into an airtight container and refrigerate.
For the Miso Glaze
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve
In a serving bowl, place 2 TBSP Miso Salad. Shingle 4 slices Salmon over top. Pour Cucumber Water around Salmon until bottom of bowl is fully covered. Garnish with a few drops Berbere Oil.