Fiddlehead Fern and Cured Salmon Salad
Edible Hawaiian ferns called ho'i'o ferns normally form the base of this traditional Hawaiian salad; we've substituted fiddleheads, which add a bright, grassy flavor to the dish.
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Cooking tools:
- Weight
- Pepper mill
- Chef's knife
- Cutting board
- Baking dish
- Plastic wrap
- Plate
- Refrigerator
- Stove
- Saucepan
- Colander
- Mixing bowl
- Paper towel
Ingredients
- One (1-lb.) skinless salmon fillet
- 1 cup kosher salt, plus more
- 6 oz. fiddlehead ferns, or asparagus cut into 2-inch lengths
- 9 oz. grape tomatoes, halved
- 1 Maui sweet or Vidalia onion, thinly sliced lengthwise
- Freshly ground black pepper
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