Serves 1-2

INGREDIENTS

For berbere-cured salmon:
2oz (about 57g) salmon
salt, to cover
berbere, to cover

For squash puree:
3 cups kabocha squash puree (or substitute any winter squash)
Start with 1 ½ cups vegetable stock and continue to add until puree is nappe (thick enough to coat a spoon) consistency
3 tbsp passionfruit puree
1½ tbsp honey
2½ tbsp water
2 tbsp yuzu juice
1¾ tbsp mirin (or rice wine vinegar)
1 tsp salt

For honey mustard vinaigrette:
¼ cup shallots, minced
4½ tbsp garlic
¼ cup Dijon mustard
1 egg yolk
1 tsp salt
1 cup champagne vinegar
⅓ cup honey
3¼ cups blended oil (mixture of 90% canola oil and 10% olive oil, or use 100% canola oil)
2¾ tsp cracked black pepper
fennel, apples and cucumbers, thinly sliced (optional)

METHOD

1. Generously salt the salmon until all sides are covered. Refrigerate for two hours.

2. Remove any excess salt from the salmon. Cover all sides with berbere and cure overnight.

3. Remove any excess berbere.

4. Slice into ¼ inch (about 6.5mm) thick squares

5. Roast kabocha squash in a 425F (about 220C) oven until soft enough to puree. Blend with vegetable stock while still warm. (Alternatively, for home use, you can use canned squash).

6. Whisk squash puree together with remaining ingredients until well incorporated.

7. Blend all ingredients for honey mustard vinaigrette together minus the oil.

8. Once thoroughly blended, slowly incorporate the oil in a thin stream. 

ASSEMBLY:

Toss some thinly sliced fennel, apples and cucumbers in the vinaigrette. Salmon is shingled and placed on top of bed of 1 tbsp squash puree. The salad is dressed and placed directly next to it.