Hello from sunny Miami...
As you know, I am here playing in the Stanford International Pro-Am and so far, I am having a great time. I wanted to check in with you to let you know how I began my week here in Miami.
As you know, cooking is passion of mine, so when I was asked to cook with celebrity chef, Ming Tsai, I was more than thrilled! On Monday, I shot an episode of Simply Ming here at the tournament location, the Fairmont Turnberry Isle Resort and Club.
We set up our cooking station right on the course and prepared an amazing dish. Together we made an East-West Gravlax with Lemon-Fennel Salad. This dish was a bit of my Swedish roots mixed with Ming’s East meets West flavor. The Executive Chef of the resort enjoyed the dish so much, that he put it on the menu for the week and named it the “Annika Gravlax.”
It was such a pleasure to be able to cook with Ming and a lot of fun too. Ming loves golf as much as I do cooking, so we also managed to squeeze in a few holes as well. All in all, it was a great day of food, fun and friendship. The show is scheduled to air in October, so I will remind all of you when we get closer to the date.
We all enjoyed the dish so much, I thought I would post the recipe for all of you to try.
Enjoy!
East-West Gravlax with Lemon-Fennel Salad
1 cup brown sugar
1/2 cup kosher salt
2 tablespoons coarsely ground cumin
2 tablespoons coarsely ground black pepper
2 tablespoons powdered ginger
1 side of salmon, skin-off, pin bones and belly flap removed
1 cup panko breadcrumbs
2 heads fennel, sliced on mandolin, fronds reserved
2 lemons, zested and juiced
1 tablespoon minced ginger
1 heaping tablespoon
Dijon
mustard
1 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
In a large roasting pan, combine brown sugar, kosher salt, cumin and black pepper. Place salmon in rub and coat both sides well. Cover with plastic wrap and refrigerate overnight.
The next day, using a moist towel, wipe off the rub and slice into individual filets. Lightly coat each filet in panko breadcrumbs and sear in a pan for a few minutes on each side.
To make fennel salad: in a large bowl, combine lemon juice and zest, minced ginger,
Dijon
mustard and mix well. Whisk in olive oil and fennel fronds. Check flavor, season if necessary, and toss with fennel slices.
To serve, place 3 slices salmon on plate, top with fennel salad. Drizzle extra vinaigrette over and enjoy!
Good morning everyone. 
1.png){kind=small}
