Dec 12 Salmone alla Grappa

Ingredients

• Salmon

  • 1 lb (500 g) fresh skin-on
  • salmon fillet
  • 1 oz (30 mL) grappa
  • 1/4 cup (60 mL) kosher salt
  • 2 tbsp (30 mL) sugar
  • 1 tbsp (15 mL) fennel seeds

• Salad

  • 1/2 a fennel bulb
  • 3 tbsp (45 mL) extra virgin olive oil
  • Juice of half lemon
  • Pinch of salt
  • 1 segmented orange, for garnish
  • Fennel fronds, for garnish

Directions

Salmon:
Brush salmon with grappa and let sit for 10 minutes. Mix salt, sugar and fennel seeds. Sprinkle salmon with salt mixture evenly and wrap tightly in plastic wrap. Place in a glass dish and weigh it down with a pan of water or other suitable weight. Refrigerate for 24 hours.

Salad:
Shave fennel bulb into coleslaw-sized pieces. Dress fennel with oil, lemon juice and salt.

To Assemble:
Thinly slice salmon and divide among 4 plates. Divide the slaw on top of the salmon. Garnish with orange segments and fronds. Serve immediately.

Serves 4

Credit: Sensi Wine Lounge