Citrus marinated
Salmon with apple
fennel salad
MAIN DISH / FISH
Contributed by Wim Vanduffel
Principal Investigator
Servings: 12
Ingredients
Salmon:
1 salmon filet skin on
300g salt
100g fine sugar
10g coriander seeds, lightly bruised
10g peppercorns lightly bruised
Zest of 1 lime and lemon
Apple fennel salmon:
1 fennel bulb, sliced very thin
1/2 red onion, sliced very thin
1 tart apple, sliced very thin
Mix: 4 tbsp caster sugar, 4 tbsp rice vinegar, 1 tbsp grain
mustard, Juice 1/2 lemon, 2 tbsp dill
Method
1. Score the salmon skin.
2. Mix all the ingredients and divide on both sides of the
salmon.
3. Wrap the salmon in plastic wrap and refrigerate for 24 hours.
4. Scrape down the brine and give it a quick run under cold
water.
5. Pat dry. Smear flesh side with 1 tbsp grain mustard and dried
dill.
6. Wrap in plastic wrap and marinate in the fridge for another
hour.
7. Slice very thin.
8. Sprinkle with fennel tops and lime wedges.
A traditional family treat on Christmas eve, but
can be made any time of the year.
No pics of the recipe, but here’s one of my lazy dogs!
44