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Citrus Cured Salmon with Apple Slaw

Citrus Cured Salmon with Apple Slaw

Recipe by Kate Fay

Serves 8

Citrus Cured Salmon:
Zest of 2 oranges
Zest of 2 lemons
Zest of 2 limes
110g caster sugar
75g Maldon flaky sea salt
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.

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
1 Tbsp Sabato garlic aioli
2 Tbsp Mas Portell Clementine extra virgin olive oil

Toss all the ingredients together with the aioli and Clementine oil.

Sweet Onion & Pine Nut Tarator:
2 tsp raisins
1 Spanish (red) onion, thinly sliced
3 Tbsp Extra virgin olive oil (EVO)  
½ tsp garlic, minced
2 tsp Romulo sherry vinegar
Sea salt and freshly ground black pepper
3 Tbsp Pinoli pine nuts, toasted until golden brown
2 tsp lemon juice
1 tsp flat leaf parsley, finely chopped
pinch of Spice Trader sumac

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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