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Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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April 5th, 2013 | 2:22pm

Restaurant Recipe: Cured Salmon, with Mojo Verde, and Smoked Sea Salt

Join Executive Chef Brett Sparman in celebration of ingredients that allows him to create dishes that delight and inspire.  The Study Of culinary series features an in-depth exploration of ingredients with the chefs of The Destination Culinary Collection of Destination Hotels and Resorts. Each quarter, Destination will unveil a new gastronomic topic for our chefs to examine through cooking demonstrations, educational lectures, innovative recipes, or sumptuous tastings.

Explore the featured ingredient below in Luminaria Restaurant and Patio or enjoy this amazing recipe in the comfort of your own home. Bon appetit!

Cured Salmon, with Mojo Verde, and Smoked Sea Salt
Serves Six

cured salmon, slices (curing recipe below)
1 c mojo verde, (recipe below)
1.5 tbs smoked sea salt
1 c farmer’s micro herb mix olive oil, garnish

Mojo Verde

1.5 avocados, peeled and pitted
1/2 bunch cilantro, chopped
1 garlic cloves
1/4 c fresh lime juice
1/2 tsp sherry vinegar

Place cilantro, lime juice, and garlic in blender.  Puree until smooth, add avocado.  Puree until smooth. Transfer to bottle or pastry bag.  Puree should be bright green.

Salmon Cure

1 medium sized salmon filet
1/2 c sugar
3 c kosher salt
1.5 tbs dry parsley
1.5 tbs cracked coriander seeds
¼ c tequila

Mix all ingredients together.  Set aside.

To cure the salmon -

Ask your fish monger to skin salmon, remove blood line, and cut in in 8 ounce portions.  Cover salmon with salt cure and let stand for 3 hours.  Remove from salt, rinse with cold water, dry, and wrap in cheese cloth in refrigerator for at least one day.

Remove wrapping and scrape off excess cure mix. Slice thinly on the bias and serve with dollop of Mojo Verde and garnish with smoke sea salt and olive oil.


Posted by Sandra Morello, Marketing Coordinator

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