Honey-Glazed Salmon with Sautéed Kale and Wakame
Recipe adapted from Matt Lambert, executive chef and co-owner of The Musket Room, New York
For curing the salmon:
- 1/4 cup salt
- 1/4 cup sugar
- Finely grated zest of 5 oranges
- Finely grated zest of 1 lemon
- Finely grated zest of 1 lime
- 1 side of salmon, pin bones removed, skin on
Combine the salt, sugar and citrus zest in a bowl and mix well. Distribute the mixture evenly on the flesh side of the salmon, wrap with plastic and refrigerate 8 to 12 hours to cure.
For roasting the salmon:
- 1/4 cup manuka honey (may substitute another variety of floral honey)
- 2 tablespoons fennel pollen (optional)
- 1 teaspoon roasted coriander seeds, finely ground
- Oranges, lemon and lime that were used for zest, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 bunch rosemary
- 1 bunch thyme
- 1 bunch lemongrass
- 1/2 cup peeled and sliced ginger
1. Preheat the oven to 350° F. Rub the salmon gently to remove as much of the cure mixture as possible.
2. In a small saucepan, combine the honey, fennel pollen and coriander seeds and warm gently over medium-low heat.
3. Arrange the sliced fruit, fennel, herbs, lemongrass and ginger on a sheet pan and place the fish, skin side down, on top. Roast in the oven for 5 to 6 minutes, then brush the fish with some of the honey mixture and return to the oven for another 5 to 6 minutes, at which point the fish should be medium-rare.
4. Remove from the oven and brush again with the honey glaze. Remove the skin, cut into even portions and serve hot, with the kale. Serves 4.
For the kale:
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 1 bunch Tuscan kale, stems removed, coarsely chopped
- 1/2 cup rehydrated and drained wakame or arame seaweed (available in health food stores and Asian markets)
- 2 teaspoons Chardonnay vinegar
- Maldon sea salt to taste
1. In a large sauté pan, warm the oil over medium heat. Add the garlic cloves and cook, turning once or twice, until lightly browned. Add the kale and cook until wilted, about 3 to 5 minutes.
2. Stir in the seaweed and cook for another 2 minutes. Stir in the vinegar, season with salt and remove from the heat. Serve hot, alongside the salmon.