By Chef Paul Burzlaff from 31st Union

Serves 6-8 people

Smoke Salmon:

½ side King salmon (4-5 pounds) skin-on pin bones removed

Cure Recipe

Wood Chips

Cure Recipe:

½ Cup Salt

½ Cup Brown Sugar

2 tbsp Toasted Fennel Seed

2 Bunches Dill

Salsa Verde Recipe:

1 Bunches Parsley

2ea Cloves Garlic Minced

1ea Shallot Small Dice

2 tbsp Chopped Cappers

2ea Anchovies Minced

1ea Lemon Zest

½ Cup Olive Oil

Salt to Taste

Corn Puree Recipe:

4ea Corn Cut off Cobb

1ea Medium Shallot Diced

2ea Garlic Clove Sliced

1 Bunch Basil

1 Tbsp Olive Oil

¼ Cup Butter 

½ Lemon Juice

2 Cups Corn Broth

Salt to taste

Grilled Squash:

5ea Squash Cut Lengthwise

2tbsp Olive Oil

½ ea Lemon Juiced

Salt & Pepper to Taste

Garnish:

Breakfast Radish Sliced on Mandolin

Dill Sprigs

Smoke Salmon:

Mix salt, brown sugar and toasted fennel seeds together. Place ½ side of salmon, pin bones removed, on a sheet tray. Cover salmon with cure mixture evenly on the salmon, then spread out dill evenly. Cover with plastic wrap and place in refrigerator at least 12 hours before smoking (24 hours is better). After the salmon is cured rinse the salmon thoroughly under cold water. Pat dry the salmon.

Soak your choice of wood chips in cold water for at least 30 minutes. Start charcoal grill. When coals are hot place all of them on on side of the grill. Add smoked wood chips on top of charcoal. To smoke salmon, make a pouch with foil to place fish skin side down on it. Place salmon on the opposite side of the coals. Place lid on grill. Smoke salmon at around 180-200 degrees until the thickest part of the salmon reads 150 degrees (check every 10 minutes).

Salsa Verde:

In a bowl add chopped parsley, minced shallots, minced garlic, chopped capers, minced anchovies, lemon zest and olive oil. Mix and add salt to taste.

Corn Puree:

Cut corn off cob. Cut the cobs into three pieces and add to a sauce pot along with one bunch of basil and four cups of water. Bring to a boil, then reduce to a simmer for 30 minutes.

While corn broth is cooking, add diced shallots, sliced garlic, corn, pinch of salt and olive oil to a sauté pan and cook on medium heat until the shallots and garlic look translucent. Add three cups of corn broth and reduce by half. Add Corn mixture, in small batches, to blender along with butter, lemon juice and another pinch of salt. Puree for 45 seconds. Strain the mixture through a fine mesh strainer. Adjust the seasoning to your liking.

Grill Squash:

Cut squash lengthwise and season with salt, pepper and olive oil. Grill squash for three minutes each side. Let squash cool and cut into 1 inch half moons. Toss with lemon juice.

To Finish:

To plate dish spread out corn puree on a large plate. Take chunks of salmon and randomly place them on the corn puree. Do the same with the squash. Drizzle the plate with salsa verde and garnish with some sliced radish and dill sprigs.