Arctic Char Gravlax With Apple Pecan Salad Recipe

Ingredients for Arctic Char Gravlax With Apple Pecan Salad

• Kosher Salt
• Light Brown Sugar
• Fresh Dill
• 1 teaspoon crushed juniper berries
• 2 bay leaves
• Black Peppercorns
• Arctic Char
• Pecan Halves
• Champagne
• 1 tablespoon honey
• Dijon Mustard
• Grapeseed Oil
• Garlic Clove
• 1 teaspoon fresh thyme leaves
• Salt & Freshly Ground Black Pepper
• Granny Smith Apples
• Belgian Endive

How to Make Arctic Char Gravlax With Apple Pecan Salad

1. **Gravlax Cure:** In a bowl, combine 1/4 cup kosher salt, 2 tablespoons brown sugar, 2 tablespoons chopped fresh dill, and 1 teaspoon crushed juniper berries.
2. **Spice Blend:** In a spice grinder, finely grind 2 bay leaves and 1 teaspoon black peppercorns.
3. **Combine Cure:** Add the ground spices to the salt mixture and stir well to combine.
4. **Prepare the Fish:** Spread half of the salt cure in a shallow dish large enough to hold the fish.
5. **Cure the Char:** Place the arctic char fillet (approximately 1 pound) skin-side down in the dish. Cover completely with the remaining salt cure.
6. **Refrigerate:** Cover tightly with plastic wrap and refrigerate for 24 hours.
7. **Rinse and Soak:** Remove the char from the salt cure and rinse thoroughly under cold water. Submerge the fillet in ice water in the refrigerator for 3 hours.
8. **Pat Dry:** Gently pat the char dry with paper towels.
9. **Chill:** Transfer the char, skin-side down, to a wire rack set over a baking sheet. Refrigerate uncovered overnight.
10. **Toast Pecans:** Preheat oven to 350°F (175°C). Spread 1/2 cup pecan halves on a baking sheet and toast for 7-10 minutes, or until fragrant. Let cool completely.
11. **Make the Vinaigrette:** In a large bowl, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard.
12. **Emulsify:** Gradually whisk in 1/4 cup olive oil until the dressing is emulsified.
13. **Season:** Stir in 1 clove minced garlic, 1 teaspoon fresh thyme leaves, salt, and pepper to taste.
14. **Assemble Salad:** Add 2 cups thinly sliced apples (such as Honeycrisp or Fuji) and 1 cup endive, torn into bite-sized pieces, to the bowl. Toss gently to coat. Add the toasted pecans and toss again.
15. **Slice the Gravlax:** Using a very sharp knife, thinly slice the gravlax on the diagonal, removing it from the skin.
16. **Plating:** Mound the salad on plates, arrange the gravlax slices artfully around the salad, and serve immediately.