Mezcal-Cured Salmon with Sorrel Salad

• One 12-ounce skinless salmon fillet
• 1/2 cup mezcal
• 3 dried chipotle chilesstemmed, seeded and torn into small pieces
• 1/4 cup kosher salt
• 2 ounces cream cheese, at room temperature
• 2 tablespoons fresh lime juice
• Kosher salt
• 4 ounces small sorrel leaves (see Note)
• 1/4 cup thinly sliced red onion

1. prepare the salmon Set the salmon fillet in a glass or ceramic baking dish.
2. Brush the fish all over with 1/4 cup of the mezcal, then cover with plastic wrap and refrigerate for 1 hour.
3. prepare the salmon In a spice grinder, combine the dried chipotles with the kosher salt and grind to a fine powder.
4. Sprinkle both sides of the salmon with the chipotle salt, then cover with plastic wrap and refrigerate for 4 hours longer.
5. prepare the salmon Brush the salmon with the remaining 1/4 cup of mezcal and tightly wrap the fillet in plastic.
6. Refrigerate for at least 4 hours or overnight.
7. prepare the salmon Unwrap the salmon.
8. On a work surface, using a very sharp, thin knife, cut the fish at an angle crosswise into very thin slices.
9. Arrange the slices on a platter.
10. make the salad In a blender or food processor, puree the cream cheese with the lime juice and 2 tablespoons of water.
11. Season with salt.
12. In a bowl, toss the sorrel with the red onion and the dressing.
13. Serve the salad alongside the salmon.

salmon fillet, mezcal, chipotle chilesstemmed, kosher salt, cream cheese, lime juice, kosher salt, sorrel, red onion

Taken from www.foodandwine.com/recipes/mezcal-cured-salmon-with-sorrel-salad (may not work)