LITMIR.BIZ

      Starters & Soups31

      8 SERVINGS

      3 cups (700 g) coarse kosher salt3 cups (600 g) sugar

      3 lb (1.5 kg) beets, peeled and grated

      2 lb (1 kg) skinless salmon fillets

      FOR SERVING

      2 heads Little Gem lettuce (about 6 oz/175 g total weight), leaves separated

      6 oz (180 g) green beans, trimmed, cooked until tender-crisp, and cut into 2-inch (5-cm) lengths

      ¾ lb (350 g) red potatoes, boiled and cut crosswise into slices ½ inch (12 mm) thick

      3 hard-cooked eggs, peeled and cut crosswise into slices ½ inch (12 mm) thick (see Tip)

      1 pint (340 g) cherry tomatoes,

      halved

      4 radishes, thinly sliced

      1 cup (150 g) Castelvetrano olives, halved lengthwise and pittedFlaky sea salt and freshly ground black pepper

      1 ½ cups (350 ml) Avocado Green Goddess Dressing (page 186)

      GF

      SF

      Curing salmon with raw beets produces gorgeous fish marbled with rich hues of pink and red, a perfect showstopper dish for entertaining. Leftovers, if you are lucky, are excellent served the next day for a protein-rich weekend post-workout brunch, paired with multigrain bagels and pickled onion. Ideally, have the fishmonger cut the salmon from the plump center portion of a fillet.

      To make the cured salmon, line a baking sheet with parchment paper. In a bowl, whisk together the salt and sugar, mixing well. Spread half of the beets on the prepared pan in an even layer slightly larger than the salmon. Pour half of the salt mixture over the beets and spread into an even layer to cover. Place the salmon on top of the salt mixture, then cover the salmon evenly with the remaining salt mixture. Spread the remaining beets over the top and pat to pack firmly. Cover the salmon with more parchment and wrap the tray tightly with plastic wrap. Refrigerate for 3 days.

      Unwrap the salmon and scrape off and discard the beets and salt mixture. Rinse the salmon under cool running water to remove any last bits of the cure, and pat dry. (At this point, you can wrap the salmon tightly and store in the fridge for up to 1 week.)

      To assemble the dish, make a bed of the lettuce leaves on a large platter. Arrange the green beans, potatoes, eggs, tomatoes, radishes, and olives on the lettuce. Thinly slice the salmon against the grain and arrange on the platter. Season the salad with flaky salt and fresh pepper, and serve the dressing on the side.

      TIPTo hard-cook eggs, place them in a saucepan with enough water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand until done to your liking, about 10 minutes for slightly runny yolks and up to 14 minutes for firm yolks. Drain the eggs, then transfer to a bowl of ice water to cool slightly, about 2 minutes.

      Beet-Cured Salmon Platter

      Starters & Soups

      4 SERVINGS

      8 cups (2 l) low-sodium

      chicken broth

      1 bunch green onions

      2-inch (5-cm) piece fresh ginger,

      peeled and sliced

      2 Tbsp Asian fish sauce

      1 Tbsp sugar

      6 star anise pods

      6 cloves

      1–1 ¼ lb (500–570 g) boneless, skinless chicken breasts

      3 Thai chiles or 1 serrano chile, thinly sliced

      Bean sprouts, fresh basil sprigs, fresh cilantro sprigs, and lime wedges, for serving

      Hoisin sauce, for serving (optional)

      4 baby bok choy

      6–7 oz (180–200 g) dried rice stick noodles (maifun)

      Coarse kosher salt and freshly ground black pepper

      GF

      DF

      SF

      In a large pot over high heat, combine the broth and 2 cups (500 ml) water. Cut the green onion bunch in halfcrosswise and addthe bottom halves to the pot; add the ginger, fish sauce, and sugar. (Thinly slice the green onion tops and reserve.) In a tea ball, combine the star anise and cloves; add to the pot. Bring the broth to a boil. Add the chicken breasts, return to a boil, reduce the heat to medium-low, and simmer until the chicken is cooked through, 10–15 minutes, depending on the size of the breasts. Using tongs, transfer the chicken to a plate and set aside until ready to use. Simmer the broth to develop flavor, 15–30 minutes.

      Place the sliced green onions, sliced chiles, bean sprouts, herb sprigs, lime wedges, and hoisin sauce, if using, on a platter or in small bowls, and set out on the table.

      Slice the bok choy crosswise about 1/2 inch (12 mm) thick. Thinly slice the chicken breasts crosswise. Place the noodles in a large heatproof bowl. Cover the noodles with very hot water and let soak for 3 minutes.

      Using tongs, remove the green onions and ginger from the pot and discard. Season the broth to taste with salt and pepper. Add the baby bok choy to the pot, raise the heat to high, and bring to a boil. Drain the noodles, add to the broth, and cook until just tender, about 2 minutes.

      Using tongs, divide the noodles and bok choy among deep bowls. Divide the chicken among the bowls. Ladle the broth over the top. Serve right away, passing the condiments at the table.

      Here, chicken and vegetables are cooked in a clear, spice-infused broth. Served with herbs and bean sprouts, it makes a refreshing one-dish starter or meal packed with protein, fiber, and vitamins C and A. If you do not have a large tea ball, tie the spices in a square of cheesecloth.

      Asian-Style Chicken Soup with

      Baby Bok Choy

      32

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