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Torched Salmon With Pickled Japanese Cucumbers, Pickled Shallots And A Ponzu Vinaigrette

Food Network Canada
YIELDS
4 servings
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Ingredients

Pickled Shallots

2
cup white wine vinegar
½
inch piece of ginger, roughly chopped
2
whole cloves
¼
tsp mustard seeds
2
tsp coarse salt
5
black peppercorns
5
piece orange peel
10
peeled shallots

Ponzu Vinaigrette

¼
cup Ponzu
2
Tbsp Mirin
3
Tbsp Olive oil

Cucumber

4
Japanese cucumbers
salt
½
cup rice vinegar
½
cup mirin seasoning

Salmon

6
oz Wild Chinook Salmon, deboned and skin removed
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Directions

Step 1

In a large pot combine vinegar, ginger, cloves, mustard seeds, salt, peppercorns and orange peel.

Step 2

On a medium heat bring up to just a boil. Remove from heat and allow to cool.

Step 3

Allow to steep overnight and then pass through a fine mesh strainer, reserving the liquid.

Step 4

Thinly slice shallots on a mandolin.

Step 5

Place in a bowl and cover with pickling vinegar.

Step 6

Place in fridge overnight to pickle.

Step 7

Whisk all ingredients together.

Step 8

Cut cucumber thinly on a mandolin.

Step 9

Place cucumber in a colander and toss with salt.

Step 10

Place a bowl on top. Inside the bowl add a couple of cans etc. to weigh bowl down.

Step 11

This will help to extract moisture from cucumbers.

Step 12

Leave at room temp for at least 1 hour.

Step 13

In a separate bowl, mix together rice vinegar and mirin.

Step 14

When cucumbers are ready remove from colander and place in a bowl.

Step 15

Toss with vinegar/mirin and allow to sit overnight in fridge.

Step 16

Cut salmon in half lengthwise and then cut each half into 1 inch slices.

Step 17

Place a few slices on each plate and with a blow torch lightly cook.

Step 18

Place a small amount of pickled shallots and cucumbers on top and finish with a little ponzu vinaigrette.

Step 19

Serve immediately.

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