Citrus Cured Salmon with Apple Slaw
Recipe by Kate Fay
Citrus Cured Salmon:
Zest of 2 oranges
Zest of 2 lemons
Zest of 2 limes
110g caster sugar
800g fresh salmon fillet
Combine all the ingredients together except salmon. Place the cure liberally all over the flesh side of the salmon. Leave to marinate 12-15 hours. Wash off the cure and pat dry. The salmon can be sliced very thinly and eaten as is, or cooked.
To cook the salmon, portion into 8 pieces. Add EVO to a pan and heat until hot. Sear the portions of salmon, skin side down first. Cook until crispy, then turn the fish and cook for a further 1 minute on the flesh side. Serve with the sweet pine nut tarator and apple slaw.
1 red apple, julienned
1 green apple, julienned
2 leaves Chinese cabbage, thinly sliced
2 red radishes, julienned
Handful radish and pak choy microgreens
Toss all the ingredients together with the aioli and Clementine oil.
Sweet Onion & Pine Nut Tarator:
2 tsp golden raisins
1 Spanish (red) onion, thinly sliced
3 Tbsp (EVO)
½ tsp garlic purée
Sea salt and freshly ground black pepper
3 Tbsp toasted until golden brown
2 tsp lemon juice
1 tsp flat leaf parsley, finely chopped
Soak raisins for 5 minutes in warm water then drain.
Sauté the red onion in the EVO until wilted and softened but still maintaining a little crunch. Add garlic and cook a further 2 minutes. Pour on the sherry vinegar and cook for a further minute. Season with salt and pepper.
Allow to cool then combine with the rest of the ingredients.
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