Southeast Asian Gravlox with Avocado Salsa

The Art of Curing-Master Curing Salt Asian Duck Confit with Red Cabbage Slaw Southeast Asian Gravlox with Avocado Salsa Spicy Fried Chicken Michael Ruhlman’s Spinach - Arugula Salad and Warm Bacon-Shallot Vinaigrette using Housemade Bacon WINE NOTES Sullivan Vineyards Red Ink: One of the more interesting styles of wine coming from California is a meritage. Meritage (pronounced like ‘heritage’) is American-style Bordeaux red wine, usually cabernet sauvignon-based that is blended with different amounts of merlot, malbec, petite verdot and cabernet franc. This wine is full of blue/black fruits and very rich. Great with this chicken and the confit. Louis Latour Chablis La Chanfleure: Chablis is chardonnay from the Chablis region of Burgundy. The climate is fairly northern and the dry, stony land gives a distinct ‘green’ flavor to these wines -- full of flint and sour apple. Great with salted and cured fish and meat as a wine that takes the back seat to the dish.		Southeast Asian Gravlox with Avocado Salsa Serves 4 3 cups Master Curing Salt 1 cup brown sugar 6 shallots, sliced 6 stalks lemongrass, white part only, thinly sliced 3 tablespoons ginger, minced 8 thai bird chiles, crushed 2 tablespoons toasted, coarse ground fennel 1 whole side wild salmon, pin bones removed, skin off 1 avocado, cut into ¼-inch dice 1 cup jicama, cut into 1/4- inch dice Juice of 1 lime Kosher salt and freshly ground black pepper In a bowl, combine Master Curing Salt, brown sugar, shallots, lemongrass, ginger, chiles and fennel and mix. On a parchment-lined sheet tray, lay down a thin layer of the cure mixture, top with salmon, and then cover with more curing mixture. Lay parchment on top and cure in fridge overnight. The next day, rub off cure and slice salmon thinly. Place slices on salad plates. Meanwhile, mix avocado, jicama and lime juice and season with kosher salt and freshly ground black pepper. Place a small mound of the salad on top of the salmon and serve.


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