Edible Monterey Bay

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Genus Ulva Cured Salmon

2 pounds salmon, de-boned
1 tablespoon grey sea salt
½ teaspoon raw cane sugar
½ Meyer lemon
½ cup sea lettuce foraged from the beach

Rub the fresh fish filet with sea salt and sprinkle raw cane sugar on it. Squeeze lemon juice into a plastic container and place fish in container with the skin up.

Cover and place in the fridge for at least 48 hours or until the filet is fully cured through. You can tell by slicing a thin slice off on the thicker side and checking if the darker color and denser consistency reach all the way to the skin.

Pat fish gently with a towel to dry, wrap it in seaweed and then wrap with cling film. Let it sit for another 24 hours before slicing and serve with labneh or crème frâiche. Serves 4-6.

Note: Have fun with garnishes, using edible flowers, herbs, pickled green lemon slices, red beet greens, shiso shoots, baby bok choy, dill, fennel shoots, broccoli flowers, pineapple mint, mustard shoots, collard shoots, chives, rosemary flowers, purple mizuna shoots, pearl onion greens, garlic shoots, shallot shoots, romaine shoots or radicchio shoots.

About the author

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Martin Hoellrigl is an Austria-born chef, sommelier, hotelier and gardener, who currently lives in Capitola and runs Capitola Garden Feast—a catering and special events company. Martin and his team offer fun DIY dinners with personal instruction for groups of eight of more. “Our events bring teams and families closer together, because cooking connects our hearts,” he says.

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