Quick Cured Skuna Bay Salmon, Fuyu Persimmon Vinaigrette, Black, Green and Watermelon Radish, Lacto-Fermented Watermelon Radish, Buttermilk, Powdered Butter
I coated the salmon filet with a mixture of salt, pepper and grated lemon rind and allowed it to cure overnight in the fridge. I removed it and wiped the cure off before slicing it thinly.
I sliced the radishes into thin rounds and left them as-is. I cut ribbons out of the other watermelon radishes and covered them with a mixture of water, salt and whey from yogurt. I allowed them to ferment for 2 weeks in the fridge.
I sliced of some pieces of the persimmon and plated them. I scooped the insides out of 2 persimmons that I had ripened for 2 weeks. I blended them with salt, pepper, olive oil and rice-wine vinegar to make a very thick vinaigrette.
I whisked softened butter with tapioca maltodextrin to make the powder. And the buttermilk was just spooned onto the plate. I garnished with some radish tops.
Skuna Bay Craft-Raised Salmon - Ippolito's Seafood
Black, Green and Watermelon (Raw) Radish - Culton Organics
Organic Fuyu Persimmon - Culton Organics
Watermelon Radish (fermented) - Blooming Glen
Grass-fed cultured buttermilk - Maplehofe Dairy