We are extremely excited to be participating in our first Food and Wine Classic in Aspen. The following dish was a collaboration with our two amazing partners for the Classic- Two-time James Beard award winning Chef John Ash and Chef Miles Angelo from the Caribou Club!
In this recipe, there is no need to marinate for a day or two as you would for ordinary gravlax but cure it for just a few minutes and then top with a lemon and herb vinaigrette.
I love the combination of hot chiles with berries. No matter how you pair them, they always go well with salmon...
This dish is a delicious way to incorporate sautéed salmon into breakfast, lunch or dinner. Look for a crusty loaf of sourdough to provide a base for this recipe.