Cured Wild King Salmon With Wilted Young Leek Cucumber Relish
'Combine champagne vinegar / 'Cook salmon over medium flame for 4 minutes on skin side only.' / 'Cool in refrigerator.' / 'In a pot of boiling water blanch leeks for 1 minute and refresh in ice bath.' / 'Leek and cucumber relish:' / 'Lightly salt cucumber after it is diced and set aside for about 1 hour.' / 'Refrigerate for several hours.' / 'Rinse in cool water and drain well.' / 'Season salmon with sugar / 'Season with salt and pepper.' / 'Serve with cucumber relish.'] / 'Slice leeks lengthwise / 'Sprinkle herbs over top of salmon.' / 'Squeeze out excess liquid in leeks and cucumber and combine with vinaigrette.' / 'Whisk together slowly drizzling in olive oil until emulsified.' / ['Cured salmon:' / mustard and chervil in a bowl.' / put flat side down and thinly slice across.' / salt and pepper"" / shallots / sugar
A tasty treat from “Bacchanalia”, a fancy Restaurant in Atlanta. Ingredients: [‘king salmon’, ‘sea salt’, ‘sugar’, ‘cracked black pepper’, ‘fresh parsley’, ‘fresh dill’, ‘fresh chives’, …