Executive Chef Juan Bochenski and Andrew Jay from The Inn of The Anasazi Join Nikki In The Kitchen

Cured Salmon and Jicama Coleslaw

½ side of salmon (about 1 lb which is about 3 to 4 portions)

3 ½ ounces sugar - 100 grams sugar

3 ½ ounces salt - 100 grams salt

1 lemon – microplane the skin

1 lime- microplane the skin

Mix the salt and sugar with the zest and sprinkle this mix in the salmon in all sides for about 2 hours.

Rinse in water, dry with paper and vacuum pack at moderate pressure.

Cook in water at 39°C(102.2°Farenheit) for 20 minutes.

Refresh immediately in cold iced water.

Jicama salad

½ green apple finely sliced and then julienned

½ red delicious apple finely sliced and julienned

2 red radishes or breakfast radishes finely sliced and julienne

¼ Chinese cabbage julienned very finely.

½ jicama peeled and finely julienned

 Dress with the coleslaw dressing.

Coleslaw dressing

2 yolks

1 lemon juice and zest

1 lime juice and zest

1 teaspoons Dijon mustard

1 tbsp sherry vinegar

5 ounces salad oil (or 2 ½ salad +2 ½ olive oil)

2 ounces pouring cream

Salt and white pepper to taste

In a blender add the yolks with an ounce of water and start to blend at a low speed

Add the lemon and lime juice and zests, the sherry vinegar and the Dijon mustard.

While the blender is working start adding in a fine stream the oil until mayonnaise consistency .

add the pouring cream and season with salt and pepper.

　

Garnishes

Salmon roe

micro cilantro

To serve remove the salmon from the bag and slice into 1 inches slices.

Divide the coleslaw evenly over the plates

Spoon the emulsion dressing.

Place a slice on top and then spoon 1 heaped teaspoon of the salmon roe along each slice.