- Can mix & match your favorite dipping sauces
- Can cold/hot smoke, roast poach, grill, or sauté salmon after curing
- Can cure longer for deeper flavor; cure for maximum of 24hrs
2 Sweet Street Basque Cheesecake (Thawed)
High Liner Atlantic Salmon filet, 4 oz thawed
2 oz Bel Brands culinary boursin cream
1 tbsp kens balsamic fig reduction sauce
1/4 cup Mortons Kosher Salt
1 tbsp brown sugar
Rub salmon with salt and brown sugar, edge to edge and place in pan.
Place salmon in refrigerator for minimum (60) minutes.
Remove salmon from refrigerator and carefully rinse off all salt and sugar under very cold water.
Pat salmon dry with paper towels.
Rub salmon with sovena olive oil.
In sauté pan over medium high heat, sear top of salmon for 3-5 minutes or until lightly seared.
Flip salmon and place in 350F oven. Cook for additional (6) minutes.
Remove salmon from oven and pan. Allow salmon to cool slightly. Pipe boursin cheese and drizzle plate with balsamic fig reduction.
Flake salmon into (2) portions.
Place (1) portion on top of Basque cheesecake
Pipe boursin cheese and drizzle plate with balsamic fig reduction.