Jasmine-Cured Salmon with Lime-Mustard Sauce

Name: Jasmine-Cured Salmon with Lime-Mustard Sauce
Ingredients: edible flowers such as nasturtiums or pansies; thinly sliced dark bread or pita toasts, or both; 6 lemon and 6 lime wedges; Olive oil to lightly coat fish; 1 whole fresh salmon, filleted, with skin left on, head removed, 4 to 5 pounds/2 to 2.5 kilograms; 4 teaspoons/20 milliliters Dijon mustard; Brown sugar to taste; Juice of 4 limes; 4 ounces/115 grams Jasmine green tea, pulverized (save some whole leaf for a garnish); 4 bunches fresh dill, roughly chopped, stems removed; ½ cup/100 grams granulated sugar; 1 tablespoon/12 grams black pepper, coarsely ground; 2 large onions, thinly sliced; 2 cups/450 grams kosher salt; 1 cup/250 milliliters fruity virgin olive oil; Freshly ground black pepper to taste; Salt to taste

Preparation info

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This is a beautiful dish for entertaining that’s colorful, delicious, and easy to prepare. Suitable for a party of 30, this recipe is also possible for a smaller piece of fish such as a 2-pound center cut of salmon. Halve the seasonings accordingly. Pairing it with an exquisite Jasmine Pearl served in white or celadon cups makes a perfect companion.

Ingredients

Fish course
Pescatarian

Ingredients

Method