Recipes Mezcal-Cured Salmon with Sorrel Salad Be the first to rate & review! Instead of smoking salmon, Alex Stupak ingeniously adds smokiness with chipotles and mezcal, then serves the silky salmon with a crisp sorrel salad drizzled with a lime and cream cheese dressing. By Alex Stupak Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 8 1-course servings “Either a bagel or a tortilla would be suitable with this dish,” Stupak says. Ingredients Salmon 1 (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 Salad 2 ounces cream cheese, at room temperature 2 tablespoons fresh lime juice Kosher salt 4 ounces small sorrel leaves (see note) 1/4 cup red onion, thinly sliced Directions 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. Make ahead The salmon can be prepared through Step 3 and refrigerated for up to 4 days. Note If sorrel is unavailable, use baby spinach. Suggested pairing A clean, dry Rosé. Rate it Print