A nutritional powerhouse, this dish packs a serious punch of flavor that’s as equally delicious as it is nutritious. Superfood salmon joins forces with fresh blackberries to create an exquisite match made in heaven that is sure to leave your tastebuds begging for more.
In each bite, the salty salmon will melt like butter on your tongue while colliding effortlessly with the luscious berry broth to provide a unique salty-sweet bite like no other. This elegant recipe by Chef Joshua Lozana does require a little preparation as well as time to perfectly cure the salmon, but we promise it’s well worth it!
Before you sit down to enjoy this divine treat, we recommend scooping a generous spoonful of our high-quality Kaluga Hybrid Reserve Caviar on top of the thinly shaved salmon. Celebrated all over the world for its beautifully balanced taste, the Kaluga Hybrid Reserve will fill your palate with creamy and buttery flavors that are second to none.
Whether you enjoy the salty pearls directly from the tin or top them on your flawlessly cured salmon to complete this heavenly dish, you can count on us to provide you with caviar that is superior to the rest.
How To Cure Salmon Perfectly
Salmon is the star of this beautiful dish, so it’s important to respect the full-flavored fish by curing it properly. This means allowing it to cure for the full 48 hours in the fridge — not a minute more and not a minute less.
Pulling the salmon from the fridge too early will prevent all of the mouth-watering flavors from penetrating deep into the fatty fish. On the flip side, if you leave the salmon curing for more than 48 hours, it will overcure and become especially salty.
The process of curing removes moisture from the flesh of the salmon while simultaneously infusing the flavors from the cure into the skin. This allows for some big flavors that will mesh beautifully with the fresh berry broth. Not only are the flavors bursting, but the nutritional power of the food is also something to consider.
Salmon is full of omega-3 fatty acids and antioxidants. Both of these come with anti-inflammatory powers and also strengthen our immune systems. Seafoods are generally known to have these properties; for example, caviar has these as well as impressive levels of B12.
A match made in heaven, salty salmon with lush blackberries is truly a treat, perfectly pairing the fresh taste of the ocean with the aromatic flavors of the earth. Add a touch of caviar, and you’ve got yourself a decadent dish bursting with flavor in every bite.
Salmon Cure: (For a whole side filet of salmon)
- 700 grams kosher salt
- 250 grams granulated sugar
- 4 T toasted coriander
- 3 toasted Star Anise
- 6 T toasted black pepper
- 3 dried juniper berries
- 3 T red chili flake *roughly ground
- 3 lemons zest
- 2 navel orange
- 4 limes
- 1 grapefruit
- 4 sprigs tarragon
- 2 sprigs fresh thyme
- 1 kg blackberry mashed
- 250 grams granulated sugar
- 200 ml apple cider vinegar
- 500 grams whole fat kefir
- 50 ml gin
- 10 ml apple cider vinegar
Make the Salmon Cure
- Step 1: Begin by mixing together all of the ingredients listed to make the salmon cure.
- Step 2: Lay out a long piece of plastic wrap and layer down ¼ inch of the salmon cure mix to the bottom before placing the salmon fillet on top.
- Step 3: Use the remaining curing mix to cover the entire salmon.
- Step 4: Tightly wrap the fish and place it in the fridge for 48 hours and no more or it will overcure and become too salty.
Make the Berry Broth
- Step 5: Lightly toss all of the berry broth ingredients together before tightly wrapping in plastic wrap.
- Step 6: Place the wrapped ingredients in a double boil for 2 hours, gently swirling every 30 minutes.
- Step 7: Strain.
- Step 8: Toss in the whole blackberries into the warm liquid.
Make the Aromatic Creme
Notes From the Kitchen
Before serving, you can simply brush away any excess cure and flavoring agents left on the fatty fish— or, if you would like, gently rinse it under cold water and then thoroughly pat dry.
To serve, slice the cured salmon at a steep angle, turning the knife ever so slightly to cut thin slices away from the skin as you go. Only slice what you are ready to eat in a sitting and wrap up any remaining salmon to enjoy at a later date. The cured fish should be good for about one week. However, like with all fine delicacies, the sooner you eat the dish, the better.
Top your finely sliced cured salmon with the berry broth and a generous spoonful of caviar for a perfect bite.