Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens
Serves: 4
Ingredients
- 2 ounces lemon juice
- 2 ounces lime juice
- 2 ounces grapefruit juice
- 2 ounces orange juice
- 1 ounce white wine vinegar
- 4 ounces extra-virgin olive oil
- 1 cup greens, washed and dried
- 2 pounds salmon fillet
- 1-1/2 cups kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1/2 cup sugar
- 1-1/2 teaspoons lemon zest
- 1-1/2 teaspoons orange zest
- 1-1/2 teaspoons lime zest
- 1-1/2 teaspoons grapefruit zest
- 1 pound russet potatoes, peeled
- 3 tablespoons milk
- 3 tablespoons flour
- 3 eggs
- 3 tablespoons crème fraiche or heavy cream
- 3 egg whites
- salt and freshly ground white pepper
Directions
- Whisk all ingredients together with an Oster® hand blender. (This recipe makes more than enough. Store in a container that permits shaking to mix ingredients before serving).
- Salmon must be prepared at least one day ahead (and may be kept for up to one week).
- Line a sheet pan with a piece of aluminum foil large enough to envelop the fish.
- Place half of the salt, pepper and sugar on the foil.
- Place salmon on salt mixture, skin side down.
- Rub flesh side with citrus zest and remaining salt, pepper and sugar.
- Fold aluminum foil over and place another sheet pan, weighted, directly on top of salmon.
- Place in the refrigerator. (This will help extract liquid as well as compact flesh).
- Let marinate for 24 hours.
- Remove salmon from marinade and rinse under cold water. Pat dry.
- Cook potatoes as for mashed.
- Pass them through a ricer.
- Add milk and flour and mix well with an Oster® hand mixer.
- Add remaining ingredients, one at a time, whole eggs first, then cream, then egg whites. Mix each ingredient until thoroughly incorporated before adding the next.
- Season with salt and white pepper.
- To cook, heat an Oster® electric skillet to 325°, spoon blini mixture about a tablespoon at a time onto griddle, and cook as for pancakes.
- This should be done at the last minute to insure that blinis stay warm.
- Place warm blinis in center of each plate.
- Top with 3 slices of marinated salmon.
- Dress greens with vinaigrette and place on tope of salmon.
- Serve immediately.
