Chef Marty Lyons from XO Cafe stopped by the Rhode Show kitchen Monday with a delicious salmon recipe.
For the Salmon:
- 1 Small Skin-On Piece Salmon Fillet (about 1 pound in total)
- 90 g Kosher Salt
- 40 g Granulated Sugar
- 60g Fresh Horseradish, peeled and finely grated
- 2 Medium Raw Red Beets, coarsely grated (washed and peeled)
- 1/2 bunch Dill , chopped
- 1/2 Orange (zest and juice)
- 1/2 Lemon (zest and juice)
- 2 tsp. Yellow Mustard Seeds
- 2 tsp. Minced Garlic
- 1 tsp. Fresh Cracked Pepper
- 1 tsp. Red Pepper Flakes
For the Salad & Dressing:
- 8 oz. Baby Greens
- 3 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Creme Fraiche
- 1 Tbsp. Champagne Vinegar
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Minced Shallot
- 1/2 tsp. Honey
- 1 tsp. Ground Caraway Seed
- 1 tsp. Whole Grain Mustard
- Salt and Pepper to taste
For the Bagel Crisps:
- 2 ea. Sourdough Bagels
- 2 oz. Olive Oil
- 1 Clove Garlic, peeled and minced
- Sea Salt
- Fresh Cracked Pepper
For the Salmon:
- Lay the salmon fillet skin side down on a board. Check for pin bones, and remove with tweezers if necessary.
- In a bowl, mix all of the other ingredients for the salmon together to assemble the cure.
- Stretch cling film over your work surface and spoon a thin layer of the cure the length of the salmon onto the plastic. Lay the fillet, skin side down, on the cure, then pack the remaining cure on top.
- Wrap the fillet with lots of cling film. Place in a large non-reactive container with sides, put a smaller tray on top to weight it down.
- Leave in the fridge for 3 days, draining off excess liquid once a day.
For the Bagel Crisps:
- Preheat the oven to 325 F.
- Lightly grease a baking sheet with olive oil.
- Slice bagels into 1/8 inch thick rounds using a serrated knife.
- Arrange them in a single layer on the greased baking sheet.
- In a small bowl, stir together the olive oil and garlic.
- Brush bagels with oil/garlic mixture.
- Season the chips lightly with salt and pepper.
- Bake for 15 to 20 minutes in the preheated oven, or until the chips are lightly browned.
- Remove from the oven and cool. The chips will become crispier as they cool.
For the Vinaigrette:
- Combine all ingredients in a small bowl, whisk together, and adjust seasoning with salt and pepper.
- Unwrap the salmon from the cling film and brush off the marinade.
- Slice the salmon on an angle into thin slices. Divide and layer onto chilled plates.
- Toss greens crème fraiche dressing.
- Arrange greens with the salmon, bagel chips, and serve.
About the Restaurant:
125 North Main Street
Providence, RI 02903
Dinner served Sunday – Thursday from 5 p.m. – 10 p.m.
Friday & Saturday from 5 p.m. – 11 p.m.
Lunch served Saturday from 12 p.m. – 3 p.m.
Brunch served Sunday from 11 a.m. – 2:30 p.m.
About the Chef:
“As executive chef, Marty is responsible for providing an unparalleled farm-to-table culinary experience for guests, using the best fresh, local ingredients whenever possible.
Prior to joining XO, Marty has worked in some of the top restaurants in the capital city, most recently at Loie Fuller’s. Before that, he was Sous Chef at the acclaimed Nick’s on Broadway, where he was responsible for all aspects of kitchen management, including staff management and seasonal menu development. Prior to Nick’s, Martin was Sous Chef at L’Epicurio, the former AAA Four Diamond restaurant in the Hotel Providence, where he supervised the kitchen and bake shop.
Marty holds an Associate degree in Occupational Studies in Culinary Arts from SUNY College of Agriculture and Technology and Associates of Science in Food and Beverage Management and Bachelors of Science in Service Management from Johnson & Wales University in Providence.”
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