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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086224&pid=8086274§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Combine salt, sugar, fennel seed, and lemon zest in a bowl and mix thoroughly to form the "curing mix."Layer the surface of a plate with half of the curing mix. Place the salmon filet skin side down onto the plate. Cover the top of the salmon with the rest of the curing mix so that the entire filet is encased. Wrap tightly with plastic wrap. Refrigerate for 48 hours.
After 48 hours, remove salmon filet from the curing mix. Brush any residual curing mix off with a damp paper towel. Discard the curing mix. Place the filet on a fresh plate, uncovered. Refrigerate the filet uncovered for an additional 24 hours.
After 24 hours, the salmon is ready to serve. Store tightly wrapped in plastic wrap. For a drier cure, allow to sit, refrigerated and uncovered for an additional 24 hours.
Remove the skin from the salmon and cut out the bloodline and discard. Thinly slice the salmon and place onto a tray.
Preheat and oven to 400 degrees, place the baguette slices onto a sheet pan and brush with butter. Bake until golden brown.
For the Salad:
Remove the peel from the Citrus fruits and 'supreme' them by cutting in between the membranes. Place the segments in to a mixing bowl all together. Squeeze the remaining juice from the membranes into a small mixing bowl and add the extra virgin olive oil and the diced shallot to it- season generously with salt and pepper and whisk together. Place the cr?me fraiche in to a mixing bowl and add the finely minced chives, season to taste with salt and pepper.
Cut the Fennel bulbs in half and thinly shave on a Japanese Mandoline, thinly shave the red onion as well. Add to the Citrus segments, add the lettuces and the vinaigrette and toss well, season with salt and pepper.
To serve:
Place a tablespoon of cr?me fraiche down onto an individual plate and swirl into a circle. Carefully lay out the sliced salmon. Top with a hand full of the salad and garnish with two baguette slices.
Guest Chef:
Traci Des Jardins
Chef/Co-owner of Jardini?re, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardini?re opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
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