Tea-cured Wild Salmon with Wilted Summer Greens, Rye Berry Salad, and Mustard Vinaigrette - alive ma
Served at any temperature, this dish delivers and offers plenty of room for experimenting with various teas and vinaigrettes. Add another flavour edge by opting…
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Cooking tools:
- Spice grinder
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Skillet
- Grill
- Spoon
- Paper towel
- Plate
- Refrigerator
Ingredients
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) whole grain mustard
- 3/4 cup (180 mL) extra-virgin olive oil
- Salt
- pepper
- 1 cup (250 mL) rye berries, washed
- 8 cups (2 L) water
- 1/4 cup (60 mL) carrots, diced
- 1/4 cup (60 mL) celery root, diced
- 1/4 cup (60 mL) red onions, diced
- 4 cloves garlic, crushed
- 2 whole bay leaves
- 1 red pepper, diced
- 1 yellow pepper, diced
- 4 oz (125 g) baby spinach, wilted
- 6 wild salmon fillets, 5-oz (142 g) portions
- 5 Tbsp (75 mL) smoked tea (e.g., lapsang souchong)
- 4 tsp (20 mL) sea salt
- 1 Tbsp (15 mL) brown sugar
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