Citrus cured salmon crostiniCitrus Cured Salmon Crostini with Shaved Cucumber and Everything Bagel Spiced Cream Cheese and Capers

Citrus cured salmon crostini are totally next level! When it comes to upping your kitchen game, follow Chef Chris as he helps you expand your technique.

For the salmon
5 ounces kosher salt
⅔ c granulated sugar
⅓ c (packed) light brown sugar
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
½ tsp crushed red pepper flakes
1 lb skin-on, boneless salmon fillet
½ tsp finely grated lemon zest
½ tsp finely grated lime zest
½ tsp finely grated orange zest

Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a mixing bowl. Lay out a piece of plastic wrap roughly 3 times the size of the fish and spread half the curing mix over the wrap. Place the fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Wrap the fish in the plastic wrap and place in an approximately 2-inch deep pan roughly the same size as the fish. Place another pan the same size on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours. Rinse fish and pat dry. Place fish skin side down on a cutting board. Using your longest, sharpest knife, cut the salmon on the diagonal ⅛-inch thick, leaving skin behind. Wiping down the blade with a moist towel between slices. The salmon can be cured up to 3 days ahead of time.

For the seasoned cream cheese
1 c. softened cream cheese
½  tsp  poppy seeds
¼ tsp white sesame seeds
¼  tsp black sesame seeds
¼ tsp dried minced garlic
¼ tsp dried minced red onion
½ tsp kosher salt
4 tbsp capers drained and rinsed
4 tbsp fine diced red onion

In a medium bowl, mix the spices until well combined and add the cream cheese along with 2 tbsp each of the onions and capers. Mix the cream cheese mixture until well combined and set aside.

For the crostini
1 baguette sliced on a bias into ¼-inch thick by 2-inch long crostini breads. Brush each with olive oil and lightly season them with salt and pepper, then lay them out on a cookie sheet. Bake at 425 for approximately 5- to 6 minutes or until they turn lightly brown and crispy.

To assemble
Slice a seedless cucumber as thin as possible and set aside. Spread cream cheese mixture on top of crostini. Lay cucumber slices over cream cheese mixture. Roll up a slice of the salmon and place in the center of the crostini. Sprinkle remaining onion and capers over each crostini.

Check out more recipes by Chef Chris Lee and Friends of Fish The Nush here. For the motherlode of Alaska fishing recipes check out Fish AlaskaLaDonna Rose Cookbooks and the Alaska Seafood Marketing Institute.