I had the privilege of cooking for Chef Pépin when I worked at Cafe Boulud in New York and have always been inspired by his simple, well-executed recipes that make the ingredients shine. This recipe is bright, beautiful and simple, and incorporates some of my favorite Latin flavors. You can make the sauce as spicy as you like with the addition of jalapeño or other chiles. It’s the kind of dish you can serve at the start of a fun dinner party with tequila cocktails or enjoy as a healthy snack.

Cured Salmon with Tequila Herradura Reposado, Pickled Red Onion, and Hearts of Palm-Cilantro Sauce

Category

Category name

Serves

2

This recipe makes enough sauce for four, so you can easily adjust the amount of salmon, about 3 ounces per person, to serve more people.

For the Salmon

Ingredients

  • 6 ounces salmon fillet, trimmed, skinned and pin bones removed
  • 8 tablespoons salt
  • 8 tablespoons sugar
  • 2 tablespoons coriander seed
  • 2 teaspoons cumin seed
  • ½ bunch of cilantro stems
  • 5 ounces Tequila Herradura Reposado

Method

  1. In the bowl of a food processor or blender, combine the salt, sugar, coriander, cumin and cilantro stems, and process or blend until the mixture is well incorporated. Place the salmon fillet on a plate and pat the mixture onto the surface of the salmon, covering it completely. Drizzle the Tequila Herradura Reposado over the coated salmon and set it aside, covered, to cure for at least 45 minutes but preferably 1 hour.

For the Hearts of Palm-Cilantro Sauce

Ingredients

  • 5 ounces hearts of palm, about 1 cup (from 1 (14-ounce) jar or can)
  • 1 green pepper, poblano chile or jalapeño
  • ½ bunch cilantro
  • 2 tablespoons chopped red onion
  • 4 tablespoons grapeseed oil
  • Freshly squeezed juice from 3 limes
  • ½ cup water
  • Salt

Method

  1. In a blender, combine the hearts of palm, green pepper, cilantro, onion, grapeseed oil, lime juice and water, and blend until the sauce is smooth, 3 to 4 minutes. Taste and adjust the seasoning, the sauce should be a balance of acidic, creamy and herbal.

Pickled Red Onion

Ingredients

  • ½ red onion, julienned
  • 1 cup white balsamic vinegar
  • 6 tablespoons water
  • 4 tablespoons sugar
  • 2 tablespoons salt

Method

  1. Place the onion in a bowl or glass jar. In a small saucepan, combine the vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar, over medium heat. Immediately pour over the onion. Set aside to cool, then cover and refrigerate until needed.

To Serve

Ingredients

  • Roasted pepitas
  • Cilantro leaves
  • Pickled onions (recipe follows)
  • Hearts of palm, thinly sliced circles with the core removed
  • Extra virgin olive oil

Method

  1. Rinse the cure off the salmon under cold water, pat dry and slice thinly into tiradito or sashimi-style slices. Carefully pour the sauce over the base of two bowls or plates, arrange the salmon slices on top, and garnish with the pepitas, cilantro leaves, pickled onions and circles of hearts of palm. Drizzle with olive oil and serve immediately.