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Honey-Citrus Cured Local Salmon with Tomato Confit, Celery Leaves and Saffron from Restaurant Mirepoix

We first served this fabulous recipe at our 2003 Russian River Valley Grape to Glass tour, when it was prepared by its creator, Chef Matthew Bousquet, of Restaurant Mirepoix in Windsor. It pairs perfectly with a bottle of Inman Family Pinot Gris. The recipe serves 20. Why not try it at your next party?

1 side local wild king salmon
1 c. salt
1 c. sugar
3 TB. honey
3 TB. orange zest
3 TB. lime zest
10 shallots, peeled and thinly sliced
4 Roma tomatoes, blanched, peeled and seeded
1 tsp. honey
2 bay leaves
1/2 tsp. saffron threads
4 black peppercorns
1/2 tsp. fennel seeds
1/4 c. rice vinegar
1 TB. sugar
1/2 c. canola oil

Combine the following ingredients: salt, sugar, honey, orange zest, lime zest and shallots. Thickly cover the side of salmon with this mixture and refrigerate overnight. Next punch the Roma tomatoes (blanched, peeled and seeded) into small rounds. Toss with 1 tsp. honey and salt and pepper to taste. Place 2 bay leaves, saffron threads, black peppercorns, fennel seeds, rice vinegar and 1 T sugar in a pot and reduce over low heat by 3/4. Strain into a blender and slowly add canola oil while blending. Season with salt and pepper to taste. To serve, slice salmon thinly, place on tomato confit, cover with emulsion and garnish with celery leaves.

Serves 20