Miso-Cured Salmon with Cucumber Vinaigrette

Looking for a new way to prepare dinner? Try curing! Yeah, it takes a little bit of planning and patience (like, you need to plan to do this days in advance) but once you get your ingredients it’s just a super simple waiting game. Salmon and miso go so well together in this recipe from Finn & Porter. Paired with a fresh cucumber vinaigrette, this is a light, bright meal that will turn you into a curing convert.

Miso-Cured Salmon with Cucumber Vinaigrette

Salmon:

5 lbs salmon, skin off and pin bones out
1 lbs miso paste
1/2 Cup pickled ginger

Combine the ginger and miso. Rub all over the salmon and wrap in plastic. Let sit for 4 days. After 4 days scrape off the cure mix and air dry under refrigeration for 2-3 hours.

Cucumber Vinaigrette:

1/2 peeled cucumber
1 clove garlic
2 cup rice vinegar
1 quart olive oil
Sugar, salt, and pepper to taste

Add everything to a blender except the oil. Puree and slowly drizzle in the oil to emulsify.

Finished Plate: 

4 ounce miso cured salmon
1 ounce cucumber vinaigrette
3 ounces cucumber, diced
1 ounce shaved radish
2 sprigs dill

Toss the cucumbers and radish in the vinaigrette and plate as pictured. Drizzle just a bit of the vinaigrette on top of the finished plate.