- Serves 8-10
- (Start 72 hours ahead to allow time for the fish to cure)
- For the Norwegian salmon:
- 1kg centre-cut Norwegian salmon fillet, pin-boned and divided in two
- 100g coarse sea salt
- 100g caster sugar
- 3cm piece root ginger, grated
- 2 lemon grass stems, finely chopped
- grated zest of 1 lime
- For the dressing:
- 2 tsp caster sugar
- 2 tsp rice wine vinegar
- 2 tsp soy sauce
- 50ml groundnut oil
- For the salad:
- 10 breakfast radishes, thinly sliced
- 30 lime segments
- 1 large bunch coriander, picked
Ginger And Lemongrass Cured Norwegian Salmon, Radish And Coriander Salad
Ginger And Lemongrass Cured Norwegian Salmon, Radish And Coriander Salad
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Ginger And Lemongrass Cured Norwegian Salmon, Radish And Coriander Salad recipe.
Ingredients
Method
Lay the Norwegian salmon, skin side down, on a large double thickness of clingfilm. Mix all the marinade ingredients together and spread over both pieces of fish. Wrap the fish tightly with the flesh sides together. Wrap again trying to get the package as tight as possible. Ideally vacuum pack the fish. Refrigerate for 72 hours.
Combine the sugar, vinegar and soy sauce and gradually whisk in the oil to form an emulsified dressing.
Unwrap the salmon and wash off well. Dry thoroughly and slice thinly to serve. Lay slices of salmon in a line down the centre of the plates and scatter over the coriander and radish slices. Add the lime segments, breaking them up if large. Drizzle over a little of the dressing.
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