LCBO Food & Drink Early Summer 2023

CRUNCH TIME

Crisp-Skinned Salmon on Frisée Salad with a Seedy Vinaigrette In this bright, boldly flavoured salad, crunch can be found in many elements—the shatteringly crisp salmon skin, the seedy vin aigrette, the water-soaked celery and the salty fried seeds. The luscious fish and creamy avocado provide pleasing textural counter points to all the crunch. 8 stalks celery, trimmed, thick ends removed 1 1/2 tsp (7 mL) coriander seeds 2 tbsp (30 mL) raw pepitas (shelled pumpkin seeds) 3 cloves garlic, peeled, smashed 3 2-inch (5-cm) strips lemon zest 1/3 cup (80 mL) extra virgin olive oil, plus more for cooking salmon 1 1/2 tsp (7 mL) sesame seeds 1 tsp (5 mL) cumin seeds 1/4 tsp (1 mL) chili flakes Salt to taste 3 tbsp (45 mL) fresh lemon juice 5 cups (1.25 L) frisée 1 ripe avocado 4 fillets (each 170 g) skin-on salmon Freshly ground pepper to taste 1. Peel outside of celery until no green, fibrous strings remain—the outside should look white. Cut each stalk in half lengthwise then cut each half crosswise into thirds. Make three to five vertical inci‑ sions on both ends of each piece, going about one third of the way down. They should look like double‑ended forks. Submerge celery in a bowl of ice water. Set aside for 45 minutes. 2. In a mortar and pestle or spice grinder, coarsely grind coriander seeds. Transfer to a small skillet. Repeat process with pepitas. Add garlic, lemon zest and oil. Cook over medium heat, stirring occasionally, until garlic begins to brown, 3 to 4 minutes. Add sesame seeds and stir until browned, 30 to 60 seconds.

Divide among four plates. Halve, pit and peel avocado. Cut each half into 10 thin wedges. Transfer to now-empty frisée bowl. Drizzle with 1 tbsp (15 mL) vinaigrette and season with salt. Gently toss to coat and divide segments between plates of frisée and celery. 6. Pat salmon dry with paper towel. Season with salt and pepper. Heat a thin film of oil in a large nonstick frying pan over medium-high heat. When hot, add salmon, skin side down. Using a spatula, press down on each piece for 10 to 12 seconds. Reduce heat to medium. Cook until salmon flesh is mostly opaque on sides, 5 to 7 minutes. Flip

salmon and cook until it’s slightly underdone. Flip back onto skin side once more, turn up heat to medium-high, and cook for 1 more minute. Remove from heat and drizzle with remaining vinaigrette. Place salmon, skin side up, on top of salad. Sprinkle with reserved seeds. Serve immediately.

Remove from heat and stir in cumin and chili flakes. 3. Pass seasoned oil through a fine-mesh sieve set over a medium bowl. Set oil aside. Remove and discard lemon peels and garlic. Spread half of seeds onto a parchment-lined baking pan. Sea‑ son with salt and set aside to cool. 4. Transfer remaining seed mix‑ ture back into oil. Add lemon juice and season with salt. Whisk until emulsified. 5. When ready to serve, drain celery, shaking to remove excess water. Gently pat dry and add to a large bowl with frisée. Drizzle with 1/4 cup (60 mL) vinaigrette and season with salt. Toss to coat.

Serves 4

WHAT TO SERVE Rosehall Run Unoaked

Chardonnay VQA LCBO 303776, $15.95

This unoaked Chardonnay’s ripe apple, white peach, lime and min eral notes play off the aromatic flavours of the dressing and the richness of the salmon.

60 FOOD & DRINK EARLY SUMMER 2023