Courtesy of Executive Chef DJ MacIntyre, from Willamette Valley Vineyards.
1 lb. Salt Cured Salmon Belly - diced ¼ inch (recipe follows)
3 oz. red onion, halved and thinly sliced
8 oz. pickled fennel, diced ¼ inch (recipe follows)
2 Tbsp. fennel fronds, coarsely chopped, no stem
8 oz. Cara Cara orange, segmented and sliced 1/2 inch”
1 1/2 Tbsp Cara Cara orange zest, minced fine
6 oz Oregon Fruit Red Tart Cherries, quartered
2 Tbsp. fresh lime juice
2 tsp. sea salt
4 cups tortilla chips
Pickled Fennel Ingredients:
1 lb. fennel bulb - cut in half and sliced ½ inch
2 cups rice vinegar
2 cups white wine
1 cup water
1 cup sugar
1/2 cup Kosher salt
15 whole black peppercorns
3 bay leaves
Pickled Fennel Method:
Slice fennel bulb and place in a large plastic or glass container. Over high heat, combine remaining ingredients and bring to a boil. Remove pickling liquid from the stove and let rest for 10 minutes. Pour pickling liquid over the fennel, and let steep for 30 minutes at room temperature. When cool to the touch, place mixture in the refrigerator and continue to pickle for 1-2 days. Fennel can stay refrigerated for several months.
Salted Cured Salmon Belly Method:
Remove fat and skin from salmon belly. Place on a wire rack over a sheet tray. Generously sprinkle the salt on both sides of the belly. Cover with plastic and refrigerate for 3 hours. Before using, rinse all salt off and pat dry.
Rinse and cut cured salmon belly. Pat dry with a paper towel. Cut remaining ingredients and place in a large bowl. Thoroughly mix ingredients together and serve chilled with tortilla chips. Enjoy!