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Mezcal-Cured Salmon with Sorrel Salad
© Christina Holmes

Mezcal-Cured Salmon with Sorrel Salad

  • TOTAL TIME: 30 MIN plus 9 hr curing
  • SERVINGS: 8 first-course servings

Instead of smoking salmon, Alex Stupak ingeniously adds smokiness with chipotles and mezcal (a tequila-like spirit), then serves the silky salmon with a crisp sorrel salad drizzled with a lime and cream cheese dressing. “Either a bagel or a tortilla would be suitable with this dish,” he says.


  1. One 12-ounce skinless salmon fillet
  2. 1/2 cup mezcal
  3. 3 dried chipotle chiles—stemmed, seeded and torn into small pieces
  4. 1/4 cup kosher salt


  1. 2 ounces cream cheese, at room temperature
  2. 2 tablespoons fresh lime juice
  3. Kosher salt
  4. 4 ounces small sorrel leaves (see Note)
  5. 1/4 cup thinly sliced red onion
  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.
  2. 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.
  3. 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.
  4. 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.
  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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