Who says the caveman diet can’t be civilized? Today Chef David took some of the late summer’s most abundant vegetable harvest and created what we’ve been calling Paleo sushi rolls. Perfect as hors d’oeuvres, these maple-cured salmon finger foods will certainly bring a touch of sophistication to your next get together.
Maple Cured Salmon
- Gather your salmon curing tools: fresh, wild caught salmon, maple sugar, salt, a non-reactive bowl (plastic or glass)
- Combine equal parts maple sugar and salt (we suggest a half cup of each for a half poud of salmon) and pour into the bowl
- Place salmon in bowl and let marinate for a minimum of three hours, a maximum of twenty four hours
- When finished, rinse before slicing into thin strips
Whip up some Two Types of Paleo Mayo!
- Paleo Mayo base: whisk together 1 egg yolk, squeeze of lemon, 1/2 tsp Dijon mustard, 1 c olive oil) and adjust seasoning to taste. Split in to two bowls:
- Lemon Mayo: For some extra zest, we added 2 tbsps of lemon juice and a shave of lemon zest to the mayo base
- Spicy Mayo: For an extra kick add sambal oelek chilie paste to a fresh batch of mayo
- Square the daikon radish and slice it using a mandolin (this will be the wrapper for the rolls)
- Square and slice the watermelon radish using the mandolin
- Julienne the radish and gather your sprouts and salmon
- Place the radish, sprouts and salmon slices on top of the daikon radish slices, drizzle with your choice of mayo
- Roll up and enjoy!