citrus cured salmon with avocado emulsion and citrus confit

Wild alaskan salmon is cured with citrus zest of orange, lemon and lime, sugar and salt. We slow poach it in olive oil for a buttery, fall apart in your mouth finish. It's served with an creamy and spicy avocado emulsion and confit of citrus. It's well balanced, bright, bold and pairs delightfully with a crisp glass of pinot grigio.

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