Peruvian Pisco & Citrus Cured Salmon

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(8 servings)


  • 1 each two pound Salmon Fillet, Skin-on
  • 1/4 cup Kosher Salt
  • 4 tbsp Sugar
  • 1/4 cup Pisco
  • 2 tbsp grated lemon zest
  • 2 tbsp grated lime zest
  • 2 tbsp grated orange zest

Place salmon skin side down on large piece of plastic wrap.  In a small mixing bowl combine salt, sugar, pisco, lemon, lime, and orange zest.  Spread this mixture over fleshy side of fish, pressing it into flesh.  Wrap fish in plastic and place on cookie sheet, next place second cookie sheet over fish setting bricks on top to weigh down.  Refrigerate 48 hours.  Prior to serving, unwrap the salmon and rinse the cure off under cold water.   Pat dry, and with a very sharp knife, thinly slice on a diagonal.

Honey Vinaigrette:

  • 2 tbsp Apple Cider Vinegar
  • 4 tbsp Olive Oil
  • 3 tbsp Honey
  • 2 tsp. each Salt and Pepper
  • 2 tsp Fresh Squeezed Lemon Juic

Whisk above ingredients in a separate small bowl and set aside.

In a third bowl combine:

  • 2 cups Chef Garden Petite Blushed Choy Leaves
  • 1 cup Chef Garden Micro Celebration Blend
  • 5 tbsp Honey Vinaigrette

Toss with fingers and divide equally between 8 plates.  Next, place one thinly sliced piece of salmon rolled to look like a flower on top of greens.  Garnish with one leaf of Chefs Garden finger bowl Lemon Geranium.

Note: Pisco is a grape liqueur which is distilled from hot Quebranta grape must which was originally produced in Peru in the early 17th Century.  It is available in most liqueur stores.

Serve and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL