Arctic Char Gravlax With Apple Pecan Salad

---

From food & wine's frank mendoza! a little different with arctic char instead of salmon... posted for zwt #6!!

---

Steps

---

Gravlax: in a bowl , mix the salt with the brown sugar , dill and juniper berries.

---

In a spice grinder , grind the bay leaves with the peppercorns.

---

Add to the salt cure and mix well.

---

Spread half of the salt in a deep plate.

---

Add the fish fillet , skin side down , and cover with the remaining salt.

---

Cover with plastic and refrigerate for 24 hours.

---

Remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours.

---

Pat dry.

---

Transfer the fish , skin side down , to a rack set on a baking sheet.

---

Refrigerate , uncovered , overnight.

---

Salad: preheat the oven to 350.

---

Spread the pecans in a pie plate and toast for 7 minutes , or until fragrant.

---

Let cool.

---

In a large bowl , whisk the vinegar with the honey and mustard.

---

Add the oil and whisk until blended.

---

Whisk in the garlic and thyme and season with sea salt and pepper.

---

Add the apples and endive and toss , then add the pecans and toss again.

---

Using a thin , sharp knife , thinly slice the gravlax on the diagonal .

---

Ingredients

---

kosher salt, light brown sugar, fresh dill, juniper berries, bay leaves, black peppercorns, arctic char, pecan halves, champagne, honey, dijon mustard, grapeseed oil, garlic clove, thyme, salt & freshly ground black pepper, granny smith apples, belgian endive