The tuberous roots of plants in the yucca family – more than 40 species strong – have long provided a carbohydrate-rich food source for indigenous peoples in arid areas of the Americas. Here’s a tasty tribute to their ingenuity.
- I medium Yucca root
- 1 chopped granny smith apple
- 4 oz Sock Eye Salmon
- For the maple cure: 1/4 cup maple sugar 1/4 cup salt
Maple cure the 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 and pour into the bowl. Place salmon in a bowl and let marinate for a minimum of three hours, a maximum of twenty-four hours. When finished, rinse before slicing into thin strips
As the salmon sits in the marinade, peel the Yucca root and slice it finely and lengthwise on a mandolin. Heat three inches of olive oil in a pot. Bring the temperature to 350 degrees. Fry the yucca slices until they turn a golden brown color, remove them from the oil and let them dry on a paper towel.
To serve: Thinly slice the maple cured salmon. Arrange yucca chips on a plate and top it with salmon, micro greens, and the chopped granny smith apple.