Total time: 20 minutes, plus soaking time for the seeds | Serves 4 to 6
Note: Adapted from a recipe by Jason Neroni of Catch & Release.
Pickled mustard seeds
- 1 cup balasmic vinegar
- 1 cup yellow mustard seeds
- 1/2 cup simple syrup
Step 1Bring the balsamic vinegar to a boil, then remove from heat and pour the mustard seeds over the vinegar. Cover and set aside overnight. The next day, stir the simple syrup in with the seeds. If the liquid isn't completely absorbed, strain the seeds before using. The pickled seeds should have a caviar-like texture. This makes more pickled mustard seeds than is required for the remainder of the recipe; the seeds will keep, covered and refrigerated, up to 2 weeks.
- 1 (6-ounce) fillet of wild king salmon, put through a meat grinder or finely chopped
- 2 scallions, finely sliced into rings
- Juice from ½ lemon
- 1/4 cup toasted pine nuts
- 1/4 cup pickled mustard seeds
- 1/4 cup olive oil, Sicilian if possible
- Dash smoked paprika
- Sea salt
- Fresh cracked pepper
- Charred country bread, for serving
Step 1In a bowl, combine the salmon with the scallions, lemon juice, pine nuts, pickled mustard seeds, olive oil, smoked paprika, 1/4 teaspoon salt, or to taste, and several grinds of pepper. Mix well and set aside for 5 minutes before serving. Garnish with parsley leaves and serve with the charred bread on the side.
Each of 6 servings:
Calories 199; Protein 8 grams; Carbohydrates 6 grams; Fiber 1 gram; Fat 16 grams; Saturated fat 2 grams; Cholesterol 13 mg; Sugar 4 grams; Sodium 114 mg
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