Arctic Char Gravlax With Apple Pecan Salad Recipes

Steps:

• In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.

Steps:

• Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.

Steps:

• Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
• Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
• Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces.
• Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss.

Steps:

• Mix together the salt, sugar, dried minced garlic, dried minced onion, poppy seeds, sesame seeds and zest. Place the fish, skin-side-down, on a long piece of plastic wrap. Splash with the vodka, and then pack the salt mixture on top of the exposed flesh. Sandwich the fillets together, wrap well in plastic wrap, place on a baking sheet or baking dish and refrigerate for about 1 day. Remove the fish from the wrap, rinse well and pat dry. Slice the gravlax very thinly at an angle leaving the skin behind (see Cook's Note). Serve on bagel chips topped with sour cream or cream cheese. Garnish with poppy seeds, sesame seeds and sliced scallions.

Steps:

• GRAVLAX: In a bowl, mix the salt with the brown sugar, dill and juniper berries. In a spice grinder, grind the bay leaves with the peppercorns. Add to the salt cure and mix well. Spread half of the salt in a deep plate. Add the fish fillet, skin side down, and cover with the remaining salt. Cover with plastic and refrigerate for 24 hours.
• Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours. Pat dry. Transfer the fish, skin side down, to a rack set on a baking sheet. Refrigerate, uncovered, overnight. (wrap tightly in plastic wrap and can be kept in refrigerator up to a week).
• SALAD: Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 minutes, or until fragrant. Let cool. In a large bowl, whisk the vinegar with the honey and mustard. Add the oil and whisk until blended. Whisk in the garlic and thyme and season with sea salt and pepper. Add the apples and endive and toss, then add the pecans and toss again.
• Using a thin, sharp knife, thinly slice the gravlax on the diagonal off the skin. Mound the salad on plates, surround it with gravlax and serve.

Steps:

• Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top.
• Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let fish cure, chilled, turning wrapped fillet over roughly every 12 hours and then replacing weight, for 36 hours total.
• Peel cucumbers, making sure to remove all green (for a clearer jelly), then halve lengthwise and core. Coarsely chop cucumbers and purée in a food processor until smooth, then drain in a large fine-mesh sieve set over a bowl, pressing hard on solids to extract 2 cups liquid. Discard solids.
• Stir together salt and 1/2 cup cucumber liquid in a small saucepan and sprinkle with gelatin. Let stand 1 minute to soften, then heat over moderate heat, stirring, just until gelatin is dissolved, about 2 minutes. Cool mixture to room temperature, then stir into remaining 1 1/2 cups cucumber liquid along with vinegar. Pour mixture into an 8-inch square glass baking dish and sprinkle with dill fronds, pressing gently to submerge. Chill, covered, until set, at least 8 hours.
• Unwrap gravlaks, discarding liquid, and gently scrape off dill. Transfer gravlaks, skin side down, to a cutting board. Holding a very sharp long thin-bladed knife at a 30-degree angle, cut gravlaks across the grain into very thin slices, being careful not to cut through skin. Discard skin.
• Cut jelly into 6 pieces and divide among 6 plates with a metal spatula. Serve with several slices of gravlaks.