Fragrant cured salmon

Fragrant cured salmon

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 x 1 kg side atlantic salmon, skinned
olive oil, for brushing
1/3 cup flat-leaf parsley
1/2 cup frisee lettuce
8 small radicchio leaves, torn
2 small fennel bulbs, cored and shaved
1 tomato, seeded and cut into slivers
30ml sherry vinegar
80ml extra-virgin olive oil
sea salt and freshly ground black pepper
edible flowers, to garnish (optional)

Fragrant curing salt

Quantity Ingredient
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground nigella seeds
1/2 teaspoon sesame, toasted
2 tablespoons sea salt

Method

  1. To make the fragrant salt, put the ground spices, toasted sesame seeds and salt in a frying pan and gently warm through so they merge into one fragrant powder.
  2. To prepare the salmon, first trim off the tapering tail end of the salmon and square off the head end. Trim about 1.5 cm from the belly so you have a neat, even-sided rectangle. Remove all pin bones. Season the salmon all over with the fragrant salt. Cover and refrigerate for 1 hour.
  3. Preheat the oven to 80ºC. Remove the salmon from the fridge and allow it to come to room temperature. Rinse in cold water and dry it thoroughly. Brush both sides with olive oil then wrap in baking paper and place, skin side down, in a large baking tray. Bake for 10 minutes.
  4. Remove from the oven and carefully turn the salmon skin side up. Return to the oven for a further 10 minutes.
  5. Remove from the oven and leave to rest in the tray for 10 minutes. Unwrap and discard the paper and gently scrape away all the grey blood line from the fish. Set aside and leave to cool.
  6. When ready to serve, combine the parsley, lettuce, radicchio, fennel and tomato in a mixing bowl. Whisk the vinegar with the oil and pour on enough to lightly dress the salad. Toss gently and season to taste. Cut the salmon into eight thick slices and cut each slice in half crosswise. Arrange on a serving platter with the salad and garnish with edible flowers, if using.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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