(TV Diner) - Billy learns how to make a soy-cured salmon featured at the W Hotel's restuarant, Market, with Chef Matthew Barris.
Barris just went through a grueling process, a boot camp, if you well, to pass muster with Cookin' with owner Jean-Georges Vongerichten.
Soy-cured salmon:
1 cup light soy sauce
1 cup fresh cilantro leaves
One 2-inch piece fresh young ginger, peeled and chopped
1 fresh green Thai chile, chopped
One 9-ounce salmon fillet, skinned, trimmed, and halved lengthwise
Dipping sauce:
cup plus 2 tablespoons creme fraiche
2 scallions, white parts only, thinly sliced
1/3 cup sliced fresh cilantro leaves
1 tablespoon fresh lime zest, plus more for garnish
teaspoon minced fresh green Thai chile
2 tablespoons fresh lime juice
1 teaspoon salt
cup diced Asian pear
Directions
Local
1. To make the salmon: Put the soy sauce, cilantro, ginger, and chile in a blender and pure until the mixture is blended, but still chunky. Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.
2. Remove the salmon from the brine and rinse thoroughly in cold water. Pat dry with paper towels and cut crosswise into -inch-thick slices.
3. To make the sauce: Put the crme frache, scallions, cilantro, lime zest, and chile in a small mixing bowl and mix well. Stir in the lime juice and salt.
4. Spoon a pool of the sauce onto each serving plate. Decoratively lay the salmon slices on top of the sauce and garnish with the Asian pear and lime zest. Serve immediately.
