Close-up of Marcus' Salmon Salad on Charred Flatbread ,as seen on Be My Guest, Season 2.
Recipe courtesy of Marcus Samuelsson

Salmon Salad on Charred Flatbread

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  • Level: Easy
  • Total: 1 hr (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings


Salmon Cure:

Miso Glaze:

Spice and Herb Coating:

Salad with Miso Vinaigrette:


  1. For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
  2. For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
  3. For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
  4. Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
  5. For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
  6. Char the bread and lemon wedges in a pan.
  7. To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.