Orange Cured Salmon

March 24, 2011

A big hit at our first supper was the orange cured salmon dish, our fish course and the perfect antidote to the very rich parfait and duck either side of it.

It is very easy to do yourself, and cured salmon is so good, so delicate. Try it at home.

This recipe is for 225g of salmon, adjust if you want to make a whole side like us!

You need;
225g salmon
5 tbsp sugar
juice of 1-2 lemons/oranges

Put your salmon in a tray and cover with the juice and sugar then cover the salmon with cling film and refrigerate overnight.
The next day, rinse the salt and juice off the salmon if done. It should feel slighty firm. Pop back in the fridge until your ready to slice and eat!

So delicate and lovely to eat.

We served our with some puréed avocado, fennel and orange slices with an orange vinaigrette (try orange juice, sugar, olive oil, salt, adjust to taste) which was summer on a plate!

Plate-ing up!

I am definitely making this over the summer. A lot!


4 Responses to “Orange Cured Salmon”

  1. Claire Says:

    Hi Sally

    How much salt do you need (I think you might have missed an ingredient!?)

    Looks yummy


  2. Sally Says:

    No salt needed Claire, just sugar and juice! Give it a go, its so good!

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