Cured Kvarøy Arctic Salmon and “Florida Fall” Lentil Salad

While we are surrounded by water and excellent seafood here in Florida, the one thing we don’t have a lot of is salmon. So when we’re shopping for salmon, we’re always keeping in mind the same thing we do when shopping for local seafood — sustainability. Enter Kvarøy Arctic salmon, a third-generation family salmon farm in the Arctic Circle. The fish are raised in a deep-fjord current that keeps the water fresh and helps exercise the salmon, reducing fat levels and giving this beautiful fish a pristine, clean flavor.

We’ve partnered with Kvarøy Arctic for this recipe for Cured Salmon and Florida Fall Lentil Salad. Making cured salmon at home is easier than you might think.  A high-quality fish is the most important ingredient, so this incredibly clean and flavorful Kvarøy salmon is the perfect fish to use. The cool but creamy lentil salad is a nice balance for the richer salmon, using Florida avocados and fresh cucumbers, both of which are in season in the fall. 

Adding salmon to your weekly diet offers a wide range of health benefits. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, it is an excellent addition to any healthy diet and it can help to improve heart health, brain function, and overall well-being. 

Find Kvarøy Arctic salmon at a store near you. 

 

Cured Kvarøy Arctic Salmon and “Florida Fall” Lentil Salad

Serves 8

Curing for 24 hours will result in a softer, silkier end product, while 36 to 48 hours yields a firmer but still buttery texture. It’s all about personal preference. And we like mint in this salad, but you can substitute with parsley or dill, depending on what you enjoy.

 

Cured Kvarøy Arctic Salmon

5 ounces (about 1 cup) kosher salt (Diamond Crystal brand preferred)

1/3 cup granulated sugar

1/3 cup (packed) light brown sugar

1 teaspoon black peppercorns

1/2 teaspoon crushed red pepper flakes

1 pound skin-on, boneless Kvarøy Arctic salmon fillet

1/2 teaspoon finely grated lemon zest

1/2 teaspoon finely grated lime zest

6 sprigs fresh dill

 

1. Combine salt, granulated sugar, brown sugar, peppercorns, and red pepper flakes in a medium bowl. Spread half of mixture in the middle of a large piece of plastic wrap set on top of a large, rimmed baking sheet, in an area about the same size as the fish.
2. Place salmon, skin side down, on top of salt mixture. Spread lemon and lime zest evenly over top of salmon, then place dill on top. Cover with remaining salt mixture.
3. Bring edges of plastic wrap up and over salmon and seal tightly to enclose. Place another baking sheet on top of salmon then top with several large cans or a heavy pot to press and weigh down salmon.
4. Refrigerate for 12 hours. Unwrap, discarding any liquid. Re-wrap tightly in plastic wrap, flip, and replace top baking sheet and weights for 12 hours longer.
5. After 24 hours, check firmness of fish. If you prefer the fish to be firmer, repeat process, checking after 12 hours. Do not exceed 48 hours of cure time, or salmon will become overly salty.
6. Gently rinse and pat dry salmon, then slice into 1/4-inch thick slices for serving.

 

“Florida Fall” Lentil Salad

1 cup uncooked French green lentils

1 large cucumber, seeded and diced

1 Florida avocado, peeled and diced

1/2 cup pitted and halved Castelvetrano olives

1/4 cup (lightly packed) fresh mint leaves, chopped

1/4 cup finely diced shallot

1/2 cup crème fraîche

1 lemon, zested and juiced

1 tablespoon high-quality extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

1. Bring 3 cups salted water to a boil; cook lentils until just tender, about 15 to 20 minutes, then drain and set aside to cool completely.
2. Toss cooked lentils with cucumber, avocado, olives, mint, and shallot in a large bowl.
3. Whisk together crème fraîche, lemon juice and zest, olive oil, salt, and pepper in a medium bowl. Toss lentil mixture with dressing until coated.
4. Spoon lentil salad onto serving dishes and place cured salmon over top to serve.