Serves 6-8 people
For the Salmon:
2 pounds salmon fillet, skin and pin bones removed
1⁄2 cup plus 1 tablespoon kosher salt
1⁄2 cup granulated sugar
2 1⁄2 tablespoons freshly ground black pepper
4 cups olive oil
1 1⁄2 tablespoons poppy seeds
1 tablespoon onion flakes
1 tablespoon garlic powder
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
For the Everything Topping:
1⁄2 cup panko bread crumbs
1⁄2 tablespoon garlic powder
1⁄2 tablespoon kosher salt
3⁄4 teaspoon freshly ground black pepper
3⁄4 teaspoon olive oil
1 1⁄2 tablespoons poppy seeds
1⁄2 tablespoon onion flakes
1⁄2 tablespoon black sesame seeds
1⁄2 tablespoon white sesame seeds
For the Dill Slaw:
2 cups shaved white cabbage 1 cup julienned raw red beets
1⁄4 cup finely chopped fresh dill, plus 2 tablespoons fresh dill sprigs
1⁄4 cup shaved red onion
1⁄2 cup crème fraîche
Finely grated zest of 1⁄2 lemon
Juice of 1⁄2 lemon, plus more as needed
Freshly ground black pepper
MAKE THE SALMON:
- The day before you plan to serve it, pat the salmon dry and place it in a dish large enough to hold it flat. In a separate bowl, mix together 1⁄2 cup of the salt, the sugar, and 2 tablespoons of the pepper until combined. Cover the salmon with the dry cure and let sit at room temperature for 1 1⁄2 hours.
- While the salmon cures, prepare the oil cure. In a medium saucepot, combine the olive oil, poppy seeds, onion flakes, garlic powder, black and white sesame seeds, and remaining 1 tablespoon salt and 1⁄2 tablespoon pepper. Heat over medium heat until it registers 120°F on a deep-frying or candy thermometer. Remove from the heat and let cool to room temperature.
- Rinse the dry cure off the salmon, pat it dry, and transfer to a deep dish large enough to hold the salmon and the oil. Pour the cooled oil over the salmon, cover, and refrigerate overnight.
MAKE THE EVERYTHING TOPPING:
- Preheat the oven to 350°F; position the rack in the middle of the oven.
- In a medium bowl, mix the panko, garlic powder, salt, pepper, and olive oil until combined. Spread the mixture out on a rimmed baking sheet and toast in the oven for 5 to 6 minutes, or until fragrant and golden. Transfer to a bowl and combine with the poppy seeds, onion flakes, and black and white sesame seeds. Set aside.
MAKE THE DILL SLAW:
- In a medium bowl, toss together the cabbage, beets, 2 tablespoons dill sprigs, and the red onion until combined. In a separate bowl, whisk together the crème fraîche, 1⁄4 cup chopped dill, lemon zest, lemon juice, salt, and pepper until combined. Dress the salad with half of the dressing. Taste and adjust the seasonings as needed.
ASSEMBLE THE DISH:
- Lift the salmon out of the oil and pat dry of excess oil; slice as many pieces as you think you will need and return the remaining salmon back to the oil (it creates a hermetic seal and allows the salmon to say fresh longer). Place a few slices of salmon on each of four plates and sprinkle with some of the Everything Topping. Divide the slaw among the plates. Divide the remaining slaw dressing among the plates, placing a dollop right next to the salmon. Serve immediately.
NOTE: The salmon can be stored in its curing oil for up to 5 days