Citrus and coriander cured salmon with a chilli-lime salad
- Prepare
- overnight
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This makes an amazing lunch for friends or family when you want to impress with something special.
Ingredients
For the salmon
- 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
For the salad
- 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
For the dressing
- 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.
