Sugar-cured salmon
A stylish start to any dinner party or Christmas feast
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 minutes, plus 24-hour curing
- Lay the salmon on a non-metal tray or plate skin-side down. Mix together the salt, sugar, star anise and orange zest and spread the mixture over the salmon flesh. Sprinkle over the vodka. Wrap the lot in clingfilm, then put a board on top and weigh it down with a couple of tins. Leave for 24 hours, but every few hours tip off any liquid that collects.
- When ready, unwrap and brush off the sugar and salt mix (give it a quick rinse if needed). Slice the salmon thinly on the diagonal. Arrange on plates. Toss the salad leaves and herbs together, whisk the olive oil with the orange juice, mustard, vinegar and sugar and dress the leaves. Serve with the salmon.
Buy the best
Buy the freshest salmon possible - look for responsibly farmed organic salmon with the RSPCA Freedom Food mark or buy wild Alaskan salmon that has been certified by the Marine Stewardship Council.
Per serving
124 kcalories, protein 8.9g, carbohydrate 3g, fat 8.3 g, saturated fat 1.4g, fibre 0.2g, salt 2.16 g
Recipe from olive magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4923/
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Ingredients
- 1 piece salmon fillet , about 500-800g, skin on and bones removed
- 100g rock salt
- 100g light muscovado sugar
- 2 star anise , roughly crushed
- 1 orange , zested , save the juice for the dressing
- 3 tbsp vodka
HERB SALAD
- 50g bag lamb's lettuce
- 50g bag rocket
- a bunch chervil , roughly chopped
- bunch chives , chopped
- olive oil
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- ½ tsp light muscovado sugar
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ratings
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 minutes, plus 24-hour curing
Ingredients
- 1 piece salmon fillet , about 500-800g, skin on and bones removed
- 100g rock salt
- 100g light muscovado sugar
- 2 star anise , roughly crushed
- 1 orange , zested , save the juice for the dressing
- 3 tbsp vodka
HERB SALAD
- 50g bag lamb's lettuce
- 50g bag rocket
- a bunch chervil , roughly chopped
- bunch chives , chopped
- olive oil
- 1 tsp Dijon mustard
- 1 tbsp cider vinegar
- ½ tsp light muscovado sugar
Per serving
124 kcalories, protein 8.9g, carbohydrate 3g, fat 8.3 g, saturated fat 1.4g, fibre 0.2g, salt 2.16 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
