Name: Spiced home-cured salmon
Prep time: 30 min
Total time: 30 min
Yield: Serves 2 with leftovers
Cuisine: Asian
Ingredients: 400g/14oz whole piece of skinless, boneless salmon fillet; 85g coarse sea salt; 85g caster sugar; 1 star anise seeds removed and crushed; 1 tbsp coriander seeds crushed; few fresh coriander stalks, chopped; 1cm piece ginger roughly chopped; 1 tbsp dry sherry; 2 tbsp dark soy sauce; 2 tbsp dry sherry; 1 garlic clove crushed; 1 small red chilli deseeded and diced; few drops sesame oil; sprinkling caster sugar to taste; small handful each dill coriander and mint leaves; ½ mouli (Japanese radish), peeled and shaved into ribbons with a potato peeler

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Spiced home-cured salmon

Spiced home-cured salmon

Matt Tebbutt

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Serves 2 with leftovers

Easy

Prep: 30 mins

Plus 2 days curing

0 reviews

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Ever the versatile fish, this fresh, no-cook salmon starter can be made a few days ahead

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A star rating of 4.6 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

For the salmon

400g/14oz whole piece of skinless, boneless salmon fillet
85g coarse sea salt
85g caster sugar
1 star anise

seeds removed and crushed
1 tbsp coriander seeds

crushed
few fresh coriander

stalks, chopped
1cm piece ginger

roughly chopped
1 tbsp dry sherry

For the dressing

2 tbsp dark soy sauce
2 tbsp dry sherry
1 garlic clove

crushed
1 small red chilli

deseeded and diced
few drops sesame oil
sprinkling caster sugar

to taste

To serve

small handful each dill

coriander and mint leaves
½ mouli

(Japanese radish), peeled and shaved into ribbons with a potato peeler

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal87
fat3g
saturates1g
carbs2g
sugars2g
fibre0g
protein12g
salt3.45g

Method

step 1

Put the salmon fillet into a small tray on a double layer of cling film. In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of the fish and pat it down. Drizzle over the sherry and wrap the fish in the cling film. Place another tray on top, weight it down with a few tins, then chill for 2 days, flipping the fish over each day.
step 2

Mix all the dressing ingredients and stir until the sugar has dissolved. If the flavour is too strong, dilute it slightly with a drop of water, then set aside.
step 3

To serve, unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper. Using a sharp knife, slice the fish quite thinly and arrange on plates with the mouli, then sprinkle with the herbs and drizzle over the dressing.

Recipe from Good Food magazine, December 2010

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