Mini Croissant Sandwich—
Alaskan Coho Salmon Gravlax, Gruyere Cheese and Micro Cilantro

By Chef Steven Tevere, Stillwater Bar and Grill, Pebble Beach, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 14 (mini sandwiches)

Ingredients: (use organic when possible)
2 tbls. Kosher Salt
3 tbls. Brown Sugar
2 tspn. White Peppercorns (crushed)
1 bunch Cilantro (chopped)
21/2-lb. Salmon Fillets* (center-cut, skin on, pin bones removed
2 tbls. Lime Vodka (Hanger One Kaffir )
Zest of 1 Lime
14 sm. Bakery-quality Croissants
1 cup Micro Cilantro

In a small bowl, mix together salt, brown sugar and peppercorns. Chop cilantro. Lay one salmon fillet skin-side-down on a piece of plastic wrap large enough to wrap both fillets. Sprinkle fillet with one- half of each of the following: dry mix, zest, cilantro and vodka. Repeat with other fillet. Sandwich the two fillets and wrap tightly with plastic wrap.

2. Place salmon on a plate and weigh it down with a one pan weight. Let salmon cure for 36 hours. After 36 hours, scrape all remaining salt and herbs from salmon and refrigerate until ready to serve.

To Serve:
Cut croissants in half. Place 1 ounce of thinly-sliced gravlax on the bottom half of a croissant. Finish with 1 slice of gruyere, a pinch of micro cilantro, and top of croissant.

*Seafood Watch recommends wild-caught salmon from Alaska, certified by the Marine Stewardship Council.


Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit














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