Martha Stewart Living Radio: The Radio Blog

Recipes for Cured Salmon and Root Vegetable Seasoned Salt from NYC's Aquavit Restaurant

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We love Chef Marcus Jernmark of New York's Aquavit restaurant, and not just because he always brings us tasty treats when he drops by "Whole Living" to teach us about healthy cooking, Scandinavian-style. Today he shared brownies topped with a beet-infused frosting (so, so much more delicious than that sounds) and beautiful squares of moist yellow cake topped with edible spring flowers, and inspired us with two recipes: a simple salmon curing technique we can use everyday, and instructions for making salt seasoned with root vegetable pulp recycled from our home juicers.

Simple Salmon Curing Recipe (serves 4)

1 large salmon filet, skin removed
1/2 cup sugar
1/2 cup salt
Canola oil for pan
1 sprig thyme
1 lemon, juiced (optional)
1 tablespoon herb oil (optional)

Mix the sugar and salt. Rub mixture on salmon, covering each side evenly. Let the salmon cure for 1 hour at room temperature or overnight, covered, in the refrigerator. When ready to use, brush off the excess curing mix. Heat the canola oil in a saucepan on medium heat. Pan-sear the salmon on each side, adding the sprig of thyme and lemon juice or herb oil if using. Serve with grilled asparagus or roasted potatoes.

Root Vegetable Salt (makes an 8 ounce jar)

2-3 beets, 1 celeriac, or another root vegetable of choice
1/2 cup kosher salt

Special equipment: home juicer

Juice the root vegetable(s), reserving the juice for stock. Spread the root vegetable pulp on a tray and place in a 100-degree oven. Let the pulp dry for about 2 hours, or until light and dehydrated. Cool and add to kosher salt. Store in an airtight container for 14 days.

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