Mezcal-Cured Salmon with Sorrel Salad

1. 1

   prepare the salmon Set the salmon fillet in a glass or ceramic baking dish.

2. 2

   Brush the fish all over with 1/4 cup of the mezcal, then cover with plastic wrap and refrigerate for 1 hour.

3. 3

   prepare the salmon In a spice grinder, combine the dried chipotles with the kosher salt and grind to a fine powder.

4. 4

   Sprinkle both sides of the salmon with the chipotle salt, then cover with plastic wrap and refrigerate for 4 hours longer.

5. 5

   prepare the salmon Brush the salmon with the remaining 1/4 cup of mezcal and tightly wrap the fillet in plastic.

6. 6

   Refrigerate for at least 4 hours or overnight.

7. 7

   prepare the salmon Unwrap the salmon.

8. 8

   On a work surface, using a very sharp, thin knife, cut the fish at an angle crosswise into very thin slices.

9. 9

   Arrange the slices on a platter.

10. 10

    make the salad In a blender or food processor, puree the cream cheese with the lime juice and 2 tablespoons of water.

11. 11

    Season with salt.

12. 12

    In a bowl, toss the sorrel with the red onion and the dressing.

13. 13

    Serve the salad alongside the salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.