A Day on the Open Sea
As the private chef aboard a luxury yacht, my mission is to create memorable dining experiences for our guests. Recently, we hosted a group of guests escaping the summer heat for a day at sea. For their lunch, I wanted to prepare something light and refreshing that would complement the beautiful, sunny day. I decided on Citrus Cured Salmon with Spicy Jalapeño Cucumber Sorbet.
Setting the Scene
The yacht was anchored in a serene, turquoise bay. The gentle rocking of the waves and the cool sea breeze provided the perfect setting for a relaxing day. As the guests enjoyed their morning on the sun deck, I began prepping their meal in the fully-equipped galley.
The Perfect Summer Starter
I started with the salmon, removing the skin and preparing a curing mixture of sea salt, sugar, and the zests of lemon, lime, and orange. After coating the salmon in the mixture, I added fresh dill and crushed black peppercorns for additional flavor. While the salmon cured in the fridge, I moved on to the sorbet.
Using fresh cucumbers, I created a smooth puree, adding just enough jalapeño to give it a gentle kick. Lime juice and mint leaves added a burst of freshness, while a simple syrup brought everything together. I churned the mixture in the ice cream maker and soon had a refreshing sorbet ready to go.
Serving the Guests
As lunchtime approached, the guests gathered around the table on the aft deck, shaded by a large canopy. I presented the dish simply: thin slices of vibrant cured salmon arranged on a platter, accompanied by a scoop of jalapeño cucumber sorbet.
The guests’ reactions were immediate and positive. The salmon, with its silky texture and citrusy flavor, paired perfectly with the cool, spicy sorbet. It was a hit, providing a refreshing and flavorful start to their meal.
A Lasting Impression
The guests continued to talk about the dish throughout the afternoon, enjoying the flavors and the experience. For me, it was satisfying to know that my dish had added to their enjoyment of the day.
Conclusion
Being a private chef on a yacht means creating dishes that enhance the overall experience for guests. This Citrus Cured Salmon with Spicy Jalapeño Cucumber Sorbet did just that. If you’re looking for a refreshing and sophisticated starter, give this recipe a try. It’s sure to impress.
Citrus Cured Salmon with Spicy Jalapeño Cucumber Sorbet
Ingredients
- For the Cured Salmon:
- 1 lb 450g salmon fillet, skin removed
- 1/2 cup 120g sea salt
- 1/2 cup 100g granulated sugar
- Zest of 1 lemon
- Zest of 1 lime
- Zest of 1 orange
- 1 tablespoon 15g crushed black peppercorns
- 1 small bunch of dill chopped
- For the Jalapeño Cucumber Sorbet:
- 2 large cucumbers peeled and seeded
- 1 jalapeño seeded and chopped
- 1/2 cup 100g granulated sugar
- 1/2 cup 120ml water
- 1 tablespoon 15ml lime juice
- 1 tablespoon 4g mint leaves, chopped
- Pinch of salt
Instructions
- Cured Salmon:
- Prepare the Curing Mix: In a bowl, combine sea salt, granulated sugar, lemon zest, lime zest, orange zest, crushed black peppercorns, and chopped dill.
- Cure the Salmon: Place the salmon fillet on a large piece of plastic wrap. Generously cover the salmon with the curing mix, ensuring it is well coated on all sides. Wrap the salmon tightly with the plastic wrap.
- Refrigerate: Place the wrapped salmon in a shallow dish and refrigerate for 24-48 hours. Turn the salmon every 12 hours to ensure even curing.
- Rinse and Dry: After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
- Slice: Thinly slice the cured salmon and set aside until ready to serve.
- Jalapeño Cucumber Sorbet:
- Make the Simple Syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.
- Blend Ingredients: In a blender, combine the peeled and seeded cucumbers, chopped jalapeño, lime juice, mint leaves, and a pinch of salt. Blend until smooth.
- Mix and Freeze: Add the cooled simple syrup to the cucumber mixture and blend again until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the sorbet to a container and freeze for at least 2 hours before serving.
- Serving
- Plate the Salmon: Arrange thin slices of cured salmon on a serving platter.
- Add the Sorbet: Scoop a small ball of jalapeño cucumber sorbet and place it next to the salmon.
- Garnish: Optionally, garnish with additional fresh dill, lemon zest, or microgreens.
- Serve Immediately: Serve the cured salmon with jalapeño cucumber sorbet immediately for a refreshing and flavorful appetizer.