{"id":2857,"date":"2016-03-26T12:58:23","date_gmt":"2016-03-26T17:58:23","guid":{"rendered":"http:\/\/www.premiercustomtravel.com\/blog1\/?p=2857"},"modified":"2016-03-26T12:58:23","modified_gmt":"2016-03-26T17:58:23","slug":"recipe-tian-of-premium-seafood-and-gin-cured-salmon","status":"publish","type":"post","link":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=2857","title":{"rendered":"Recipe: Tian of Premium Seafood and Gin-Cured Salmon"},"content":{"rendered":"<p><a href=\"http:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2015\/08\/5d53a01d-1d55-4b1d-9efa-17a1823e5c3a_PE5MD071_Main-7.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2858\" src=\"http:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2015\/08\/5d53a01d-1d55-4b1d-9efa-17a1823e5c3a_PE5MD071_Main-7-300x206.jpg\" alt=\"{5d53a01d-1d55-4b1d-9efa-17a1823e5c3a}_PE5MD071_Main-7\" width=\"300\" height=\"206\" srcset=\"https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2015\/08\/5d53a01d-1d55-4b1d-9efa-17a1823e5c3a_PE5MD071_Main-7-300x206.jpg 300w, https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2015\/08\/5d53a01d-1d55-4b1d-9efa-17a1823e5c3a_PE5MD071_Main-7.jpg 480w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>It&#8217;s time for another great recipe from the galleys of our partner cruise ships. Today, the chefs at Princess Cruises share with us a delicious seafood treat.<br \/>\n<!--more--><\/p>\n<p>Tian of Premium Seafood and Gin-Cured Salmon<br \/>\nCaviar and Papaya Seed Dressing<br \/>\nServes 6<\/p>\n<p>Ingredients:<br \/>\n\u2022 1 \u00bd- to 2 pound side fresh salmon<br \/>\n\u2022 2 cups fresh dill, rough chopped<br \/>\n\u2022 Zest and juice from 1 orange<br \/>\n\u2022 Zest and juice from 2 limes<br \/>\n\u2022 Zest and juice from 2 lemons<br \/>\n\u2022 1 cup brown sugar<br \/>\n\u2022 \u00bd cup salt<br \/>\n\u2022 2 tablespoons crushed juniper berries<br \/>\n\u2022 \u00bc cup gin<\/p>\n<p>Seafood Salad:<br \/>\n\u2022 \u00bd cup scallops<br \/>\n\u2022 1 cup shrimp, peeled and deveined<br \/>\n\u2022 1 cup crabmeat, picked for shells<br \/>\n\u2022 \u00bd cup mussel meat<br \/>\n\u2022 \u00bd cup cucumber, diced<br \/>\n\u2022 \u2154 cup papaya, diced<br \/>\n\u2022 3 T. fresh chives, chopped<br \/>\n\u2022 Juice from 1 lemon<br \/>\n\u2022 1 \u00bc cups plain yogurt<br \/>\n\u2022 Salt and pepper<\/p>\n<p>Dressing:<br \/>\n\u2022 1 cup papaya pulp<br \/>\n\u2022 \u00bd cup olive oil<br \/>\n\u2022 \u00bc cup papaya seeds<br \/>\n\u2022 \u00bc cup white wine vinegar<br \/>\n\u2022 Salt and pepper<br \/>\n\u2022 Lemon segments and fresh dill<br \/>\n\u2022 1, 6 oz jar salmon caviar<\/p>\n<p>Method of Preparation:<\/p>\n<p>Lay the salmon side flat, skin\u2013side down, in a large dish.<\/p>\n<p>Mix together the chopped dill and all of the zests and spread generously over the filet.<\/p>\n<p>Mix the salt, brown sugar and juniper together and spread evenly over the dill and zests.<\/p>\n<p>Sprinkle on the juices and gin evenly. Wrap tightly and refrigerate for 36-48 hours to allow the salmon to cure.<\/p>\n<p>Prepare the salad by steaming the scallops, shrimp, crab and mussels. Chill the cooked seafood and cut into small chunks.<\/p>\n<p>Mix all of the salad ingredients together with the seafood and adjust the seasoning. Chill.<\/p>\n<p>Place all of the dressing ingredients into a blender and puree. Adjust the seasoning. Water can be added by the teaspoonful if the dressing is too thick.<\/p>\n<p>To assemble, rinse off the marinade from the salmon side and pat dry. Thinly slice the salmon. The slices can be used as they are, or they can be cut into circles with a pastry cutter.<\/p>\n<p>Lay a piece of salmon on the plate. Top it with a generous portion of the seafood salad and a second piece of salmon. This can all be done in a pastry ring for presentation.<\/p>\n<p>Drizzle the dressing around casually and garnish with lemon segments, fresh dill and salmon caviar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s time for another great recipe from the galleys of our partner cruise ships. Today, the chefs at Princess Cruises share with us a delicious seafood treat.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[496,505],"tags":[133,128,93,129],"class_list":["post-2857","post","type-post","status-publish","format-standard","hentry","category-cruises","category-recipes","tag-cruises","tag-food","tag-princess-cruises","tag-recipes"],"fifu_image_url":"","_links":{"self":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/2857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2857"}],"version-history":[{"count":1,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/2857\/revisions"}],"predecessor-version":[{"id":2859,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/2857\/revisions\/2859"}],"wp:attachment":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}