Ginger-pickled salmon

8 servings

Ingredients

Quantity Ingredient
2 cups Cider vinegar
½ pounds Ginger, washed thinly sliced crosswise
1¼ cup Sugar
¼ cup Wasabi powder
¼ cup Rice vinegar
1 tablespoon Dijon mustard
4 ounces Chives, coarsely chopped
½ tablespoon Lemon juice
1½ teaspoon Salt
1½ teaspoon Black peppercorns
1½ pounds Piece center-cut skinless salmon fillet
¼ cup Vegetable oil
½ teaspoon Salt
¼ teaspoon Salt
½ cup Vegetable oil

Directions

WASABI SAUCE

CHIVE OIL

1. In a nonreactive medium saucepan, combine vinegar, ginger, sugar and peppercorns. Add 2 cups water and bring to a boil over high heat.

Boil for 5 minutes. Let the brine cool to room temperature, then refrigerate overnight.

2. Put the salmon in a glass or ceramic bowl and pour the cold ginger brine on top. Soak a clean kitchen towel in the brine; cover the salmon with the towel to keep it submerged. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days.

3. Remove the salmon from the brine and pat dry. Using a sharp knife, slice the salmon crosswise ⅛ inch thick.

4. Serve with cucumber salad. Lightly drizzle with Wasabi Sauce and dot with drops of Chive Oil.

Wasabi Sauce: In a food processor, combine the wasabi powder, vinegar, and mustard. Add cup water and with machine on, slowly pour in the oil to form a lightly thickened sauce. Add the salt and process briefly. Makes about 1 cup.

Can be refrigerated for up to 1 month. Shake or stir before using.

Chive Oil: In a food processor, mince the chives with the lemon juice and salt. With machine on, slowly pour in the oil and blend until smooth. Transfer the oil to a jar and let steep overnight in the refrigerator.

The next day, return the oil to room temperature, then strain into a clean jar. Makes about cup.

Can be refrigerated for up to 2 weeks.

Food and Wine April 1995

Submitted By DIANE LAZARUS On 04-18-95

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