- One 12-ounce skinless salmon fillet
- 1/2 cup mezcal
- 3 dried chipotle chiles—stemmed, seeded and torn into small pieces
- 1/4 cup kosher salt
- 2 ounces cream cheese, at room temperature
- 2 tablespoons fresh lime juice
- Kosher salt
- 4 ounces small sorrel leaves (see Note)
- 1/4 cup thinly sliced red onion
- 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.
- 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.
- 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.
- 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.
- 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.
The salmon can be prepared through Step 3 and refrigerated for up to 4 days.
If sorrel is unavailable, use baby spinach.
Clean, dry rosé
Contributed By Alex Stupak Photo © Christina Holmes Published