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.
A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the happiest....cooking, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.