Cured Wild King Salmon With Wilted Young Leek Cucumber Relish

“A tasty treat from "Bacchanalia", a fancy Restaurant in Atlanta.”
4hrs 4mins

Ingredients Nutrition


  1. Cured salmon:.
  2. Season salmon with sugar, salt and pepper.
  3. Sprinkle herbs over top of salmon.
  4. Refrigerate for several hours.
  5. Leek and cucumber relish:.
  6. Slice leeks lengthwise, put flat side down and thinly slice across.
  7. Rinse in cool water and drain well.
  8. In a pot of boiling water blanch leeks for 1 minute and refresh in ice bath.
  9. Cool in refrigerator.
  10. Lightly salt cucumber after it is diced and set aside for about 1 hour.
  11. Combine champagne vinegar, shallots, sugar, mustard and chervil in a bowl.
  12. Whisk together slowly drizzling in olive oil until emulsified.
  13. Season with salt and pepper.
  14. Squeeze out excess liquid in leeks and cucumber and combine with vinaigrette.
  15. Cook salmon over medium flame for 4 minutes on skin side only.
  16. Serve with cucumber relish.

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