Citrus and coriander cured salmon recipe
Citrus and coriander cured salmon with a chilli-lime salad This makes an amazing lunch for friends or family when you want to impress with something special. 2 limes, zest and juice1 lemon, zest and juice1 orange, zest and juice80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 limes, zest and juice 1 lemon, zest and juice 1 orange, zest and juice 80g/3oz caster sugar 120g/4½oz sea salt ½ bunch fresh coriander 1 tbsp coriander seeds ½ side salmon 100ml/3½fl oz gin 2 Little Gem lettuces, leaves separated2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 2 Little Gem lettuces, leaves separated 2 carrots, peeled and shredded ½ cucumber, shredded ½ red pepper, shredded 1 tbsp fresh mint leaves 1 tbsp fresh Thai basil leaves 1 tbsp roughly chopped fresh dill 1 garlic clove, minced1 tsp minced fresh root ginger1 red chilli, seeds removed and finely diced3 tbsp Thai fish sauce 2 limes, juice only2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper 1 garlic clove, minced 1 tsp minced fresh root ginger 1 red chilli, seeds removed and finely diced 3 tbsp Thai fish sauce 2 limes, juice only 2 tbsp palm sugar 1 banana shallot, peeled and finely diced salt and freshly ground black pepper Method To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salmon, blitz the citrus fruit zest and juice, sugar, salt, fresh coriander and seeds together in a food processor. Pack the citrus mixture all around the salmon in a container and pour over the gin. Press down with a weight and leave to cure for 2 days in the firdge, turning after 1 day. Remove the salmon from the container and rinse off the marinade. Pat dry with kitchen paper and slice. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To make the salad, toss all of the salad ingredients together in a salad bowl. To make the dressing, mix all of the dressing ingredients together in a small bowl and add 1–2 tbsp water to reach your desired consistency. Season with salt and pepper. Dress the salad with nearly all of the dressing and leave for 5–10 minutes to soften. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs. To serve, break some lettuce onto a serving platter and add the vegetables. Lay the salmon over the top, and dress with the remaining dressing and the fresh herbs.