Level: Easy
Total: 1 hr (includes marinating time)
Active: 30 Min
Yield: 4 servings

INGREDIENTS

Salmon Cure:

• 2 tablespoons kosher salt

• Juice from 2 limes

• 2 tablespoons sugar

• 1/2 cup rice wine vinegar

• 1 tablespoon soy sauce

• 1 teaspoon fish sauce

• 1 jalapeño, thinly sliced

• 2 to 4 ounces salmon fillet

• Handful dill stems

Miso Glaze:

• 1 tablespoon miso

• 1 teaspoon Dijon mustard

• 2 tablespoons olive oil

• 1 teaspoon honey

• Juice of 1 lime

Spice and Herb Coating:

• 2 tablespoons chopped fresh herbs, such as dill, parsley or mint

• 1 teaspoon ground cumin

• 1 tablespoon berbere spice

Salad with Miso Vinaigrette:

• 2 tomatoes, cut into 6 wedges each

• 1/2 cucumber, peeled, chopped

• 1 avocado, roughly chopped

• 1 teaspoon kosher salt

• Juice from 1 lime

• 1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives

• Chive blossoms, for the salad and for topping

• 2 pieces pita bread

• 1 lemon, cut in wedges

DIRECTIONS

1. For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.

2. For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.

3. For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.

4. Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.

5. For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.

6. Char the bread and lemon wedges in a pan.

7. To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.