BEETROOT-CURED SALMON WITH CITRUS SALAD & CARAMELISED WALNUTS
This fresh, seasonal dish with cured salmon and citrus fruit is as delicious as it is pretty on the plate. Delicately When it comes to Christmas starters, think pink!
Provided by jospizarro
Categories Starter
Time 40m
Number Of Ingredients 13
Steps:
- Finely grate the beetroot and mix with the lemon zest, tarragon, sugar and salt.
- 2 Line a shallow dish with several layers of cling film in different directions, so it hangs over the edges. Spoon in half the beetroot mixture, drizzle with half the gin and put the salmon fillet on top. Spread the rest of the beetroot mix on top of the salmon, drizzle over the rest of the gin, then wrap as tightly as possible in the cling film. Leave to cure in the fridge for 48-72 hrs, turning the salmon occasionally (the longer you leave it, the firmer it becomes). Drain off any liquid as it escapes.
- When the salmon is cured, scrape off the salt mixture really well, then rinse with cold water and dry well.
- For the salad, put the sugar in a pan with 2 tbsp water and melt over a low heat. Bring to the boil and bubble until you have a golden caramel. Add the walnuts and mix together to coat. Tip onto a baking sheet lined with greased baking parchment and leave to cool.
- Segment the citrus fruits over a bowl to catch the juice. Cut each segment into two or three pieces. Mix 4 tbsp of the juice with a pinch of salt and sugar, and plenty of black pepper. Whisk in the oil.
- Finely slice the salmon. Divide the watercress and fruit segments between eight plates, then top with salmon. Scatter over the walnuts, drizzle over the dressing and serve.
Nutrition Facts : Calories 417 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium
DAZZLING BEETROOT-CURED SALMON
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 8, with leftovers
Number Of Ingredients 14
Steps:
- Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
- Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
- To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.
Nutrition Facts : Calories 306 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.27 milligram of sodium
BEET-CURED SALMON BREAKFAST SALAD
Breakfast doesn't have to mean eggs, bacon or pancakes. I am a massive fan of all things vegetables and when I learned the legendary Andre De Shields was coming on the show, I knew a breakfast salad would be the perfect dish for him. We'll show you how to make a gorgeous beet-cured salmon, slice it like a professional and serve it over a bed of shaved fennel, luscious slices of avocado, quick-pickled red onions and crunchy nuts. With a dish this classy, you'll be wondering why you haven't been eating salad for breakfast until now.
Provided by Elena Besser
Categories main-dish
Time P3DT30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the beet-cured salmon: In a medium bowl, combine the beets, fennel fronds and lemon zest. In a small bowl, stir together the salt, granulated sugar and black pepper.
- Place a sheet of plastic wrap over a rimmed sheet tray and place the salmon on top of the plastic wrap, skin-side down. Pack all sides of the salmon with the salt mixture, pressing down with clean hands to secure the mixture. Next, pack on the beet mixture. Cover tightly with plastic wrap and place in the refrigerator, weighed down with another sheet tray and heavy book, to cure for 72 hours.
- For the quickle: When the salmon is cured, combine the vinegar, salt, granulated sugar and 1/3 cup warm water in a mason jar. Shake to combine and dissolve the sugar and salt. Add the onions, close the lid, shake and set aside for 15 to 20 minutes.
- For the citrus vinaigrette: In a medium bowl, stir together the grapefruit juice, lemon juice, Dijon, salt and white pepper. Add the olive oil and whisk to combine.
- For the salad: Remove the beets and salt mixture from the salmon and rinse with water. Pat dry with paper towels and place on a cutting board. Using a super-sharp knife, slice the salmon thinly on an angle to get paper-thin slices. Set aside.
- In a medium bowl, dress the fennel with half of the citrus vinaigrette and toss together to combine.
- Cut the avocado horizontally around its equator and remove the pit. Remove the peel, place the halves cut-side down and run your knife across the avocado to cut 1/4-inch rounds.
- Place the dressed fennel on a large plate, top with the avocado, salmon slices, quick-pickled onions and toasted macadamia nuts. Drizzle with the remaining dressing and top with fennel fronds.
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