Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8 first-course servings
© Christina Holmes

How to Make It

Step 1    prepare the salmon

Set the salmon fillet in a glass or ceramic baking dish. Brush the fish all over with 1/4 cup of the mezcal, then cover with plastic wrap and refrigerate for 1 hour.

Step 2    prepare the salmon

In a spice grinder, combine the dried chipotles with the kosher salt and grind to a fine powder. Sprinkle both sides of the salmon with the chipotle salt, then cover with plastic wrap and refrigerate for 4 hours longer.

Step 3    prepare the salmon

Brush the salmon with the remaining 1/4 cup of mezcal and tightly wrap the fillet in plastic. Refrigerate for at least 4 hours or overnight.

Step 4    prepare the salmon

Unwrap the salmon. On a work surface, using a very sharp, thin knife, cut the fish at an angle crosswise into very thin slices. Arrange the slices on a platter.

Step 5    make the salad

In a blender or food processor, puree the cream cheese with the lime juice and 2 tablespoons of water. Season with salt. In a bowl, toss the sorrel with the red onion and the dressing. Serve the salad alongside the salmon.

Make Ahead

The salmon can be prepared through Step 3 and refrigerated for up to 4 days.

Notes

If sorrel is unavailable, use baby spinach.

Suggested Pairing

Clean, dry rosé

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