Mezcal-cured salmon with sorrel salad

Explore the bold flavors of mezcal-cured salmon combined with tangy sorrel salad. This culinary masterpiece is a refreshing burst of taste!

Ingredients:

• 1 (12-ounce) skinless salmon fillet
• 1/2 cup mezcal
• 3 dried chipotle chiles, stemmed, seeded, and torn into small pieces
• 1/4 cup kosher salt
• 60g cream cheese, at room temperature
• 2 tablespoons fresh lime juice
• Kosher salt
• 110g small sorrel leaves (see note)
• 1/4 cup red onion, thinly sliced

Instructions:

1. Place the salmon fillet in a glass or ceramic baking dish. Coat the fish with 1/4 cup of mezcal, then seal the dish with plastic wrap and put it in the refrigerator for 1 hour.
2. Grind the dried chipotles with kosher salt in a spice grinder until it becomes a fine powder. Sprinkle the chipotle salt on both sides of the salmon, cover it with plastic wrap, and refrigerate for an additional 4 hours.
3. Apply the remaining 1/4 cup of mezcal on the salmon and wrap the fillet tightly with plastic wrap. Keep it in the refrigerator for at least 4 hours or overnight.
4. Remove the plastic wrap from the salmon. Using a sharp, thin knife, slice the fish thinly at an angle on a work surface. Arrange the slices nicely on a platter.
5. Blend or process the cream cheese with lime juice and 2 tablespoons of water until smooth. Season with salt. Mix the sorrel with red onion and the dressing in a bowl. Serve the salad next to the salmon.

Summary:

• Calories: 971 kcal
• Fat: 46 g
• Protein: 70 g
• Carbs: 1 g
• Potassium: 1265 mg
• Magnesium: 93 mg