Jasmine Tea Cure Salmon
By Chef Jody Denton, Azie, San Francisco, CA

1 side Salmon (4 to 5 pounds, bones removed, skin left on)
4 Bay Leaves (crushed)
2 tspn. Black Pepper (freshly crushed)
1 Clove (crushed)
1 Allspice Berry (crushed)
1 small Dried Red Chili (crushed)
2 tspn. Orange Zest (finely grated)
1 tbls. Lemon Zest (finely grated)
2 tspn. Lime Zest (finely grated)
1/2 cup Jasmine Tea Leaves
2 tbls. Vodka
1 cup Sugar
1 cup Kosher Salt or Sea Salt (medium)

1. In a small skillet, combine the bay leaves, pepper, clove, allspice and dried chili and place the skillet over a medium flame. slowly stir the spices around for two or three minutes until they begin to heat up and become aromatic.

2. Add the three citrus zests and the tea leaves and warm for about 2 minutes longer, stirring constantly. be careful not to burn the spices. remove from the fire and add in the vodka to arrest the cooking process. set aside to cool.

3. Once cool, mix the spices with the sugar and salt.

4. On a flat tray or platter, lay down a thin layer of the curing salt and place the salmon, skin side down, on top of the salt layer. evenly distribute the remaining curing salt over the top of the salmon. cover and refrigerate for 36 hours.

5. After 36 hours, wash off all of the salt from the salmon and place the fillet on a drying rack, skin down, in a cool dry place for 24 hours.

6. Refrigerate the salmon for at least 4 hours, slice very thing with a sharp slicing knife and serve. the cured salmon should keep under refrigeration for at least one week.


Other Great Chef Recipes:
Beef Carpaccio with Sprout Salad, Peanuts and Lime

Crispy Shrimp and Sweet Sausage Noodle Bundles

Fava Beans and Morels with Sea Urchin Butter

Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

Parfait of Spicy Hamachi Tartare with Wasabi Mousse

Sake Mignonette'

Sesame-Dijon Vinaigrette

Szechwan Pepper-Salt

Tuna Sashimi Roll with Truffle Ponzu

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