Makes 8-10 Servings
Ingredients - PARSLEY EMULSION
1 large bunch flat leaf parsley
½ cup (120 ml) olive oil (approx.)
Prepare ice bath – large bowl with water and ice cubes.
Bring large pot of water to boil. Place whole bunch of parsley in boiling water and leave for 45 seconds, until color intensifies. Strain parsley and dunk in ice bath. After 30 seconds, remove from ice bath and separate leaves from stems. (No need to spin dry.)
Place parsley leaves in blender with ⅓ cup (80 ml) olive oil. Purée, drizzling in more olive oil as needed, to desired consistency (a thick emulsion). Add salt to taste. Refrigerate till needed.
Ingredients - BLUEBERRY-CURED SALMON
1 whole salmon fillet, skin on
½ cup (100 g) white sugar
½ cup (100 g) kosher salt
4 ounces (120 ml) Dillon’s gin, or other top quality gin
1 cup (150 g) fresh or frozen wild blueberries
Place sugar, salt, gin and blueberries in blender and purée to create brine.
Lay salmon skin-side down on large piece of plastic wrap (not foil). Pour blueberry brine all over salmon to coat.
Fully wrap salmon to contain brine. Lay wrapped salmon on baking sheet. Poke drainage holes in top of plastic wrap. Place second baking sheet on top and weights (e.g. soup cans) on top of that. Refrigerate overnight, preferably 24-48 hours.
Remove salmon from plastic wrap and rinse under cold running water to remove brine.
Presentation: Slice salmon thinly on diagonal, against the grain, leaving skin intact. Using parsley emulsion, ricotta and sliced of salmon, arrange as desired. See picture for serving suggestions.
Suggested garnishes: sea asparagus, micro greens, scallion ash