2007 Riverside County Fair

National Date Festival 
 

 

Citrus & Date Cured Salmon with Coachella Valley

Red & Yellow Pepper Date Jam

Cured Salmon 

1 each              2-3 lbs. Salmon Filet (center piece)

½ cup               Kosher Salt

1 cup                Dole Dates, chopped

2 Tbs.              White Peppercorns, Cracked

1 each              Orange, Juice

                         Lemon, Juice

½ cup               Beer

2 Tbs.               Lemon Zest

2 Tbs.               Orange Zest

1 Cup                Dill

 

Preparation:

 

Combine Salt, chopped Dates, cracked Peppercorns, Beer, and juice of one Orange one Lemon.  Rub the mixture on both sides of Salmon.  Cover the Salmon with Dill, Lemon & Citrus Zests. Let it stand for 4 hours at room temperature. Refrigerate for 24-30 hours, depending on thickness of the Salmon. With skin-side down, slice the Salmon into thin slices and place them on a platter. Cut the skin in pieces, approx. ½ “ wide, and sauté them in very hot skillet. Decorate platter with salmon skin, dill, lemon and orange zests.

Coachella Valley Red & Yellow Pepper and Date Jam 

1 Large            Red Pepper,  cleaned, roasted or sautéed and diced

1 Large            Yellow Pepper, cleaned, roasted or sautéed and diced

½ Cup             Red Onions, diced

½  Cup            Dole Dates, diced

2 Cloves          Garlic

2 Tbs.              Dijon Mustard

1 ½ Tbs.         Red Wine Vinegar

½  Cup            Olive Oil

To taste           Salt & Pepper

                        Fresh Dill

1 each             Orange, Juice

                        Lemon, Juice

 

Preparation:

 

Sautee Peppers, Onions in hot skillet. Let cool for 5 minutes.

 

In Blender or Food Processor blend Mustard, Vinegar, Olive oil, Garlic, Citrus juice for ½ minute.

 

Add sautéed and diced Peppers, Onions, Dill and Chopped Dates to blended mix. Then

Quick Blend for desired texture. Salt, Pepper to taste

 

 

Chefs Note: Since the Salmon in this Recipe will be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.

 

When the salmon has finished curing cut it into smaller pieces, wrap each piece tightly in plastic wrap.  Salmon keeps up to 6 days in Refrigerator or up to 2 month in Freezer

 

Enjoy as Hors d’oeuvres, Appetizer or Entrée.

Use your imagination !