Cured Salmon Salad
by
Anaïs Dining
This is a delicious and fresh way to appreciate cured salmon. Enjoy it as an amazingly refreshing starter or as a light main course on a hot day.
Leftover cured salmon can be frozen in an airtight container and thawed in the refrigerator a few hours or a day before using. Be sure not to refreeze the fish after thawing.
If you want to make it even easier, you can buy the salmon already cured, but keep in mind that the flavor and freshness won't be the same.
- Level
Basic
- Cooking
1d+
- Overral
1d+
- Ready
Romaine Lettuce
1 headHalved Cherry Tomato
10Chopped Cucumber
½Pickled Red Onion
to tasteSmoked Almond
to tasteDill
to taste
Cured Salmon
Skinless Salmon
500gLemon
½Dill
¼ bunchBrown Sugar
100gCoarse Salt
100g
Mustard & Honey Vinaigrette
Extra Virgin Olive Oil
1 cupHoney
2tbspMustard
2tbspLemon
1Salt
1tsp
Romaine Lettuce
1 headHalved Cherry Tomato
10Chopped Cucumber
½Pickled Red Onion
to tasteSmoked Almond
to tasteDill
to taste
Cured Salmon
Skinless Salmon
500gLemon
½Dill
¼ bunchBrown Sugar
100gCoarse Salt
100g
Mustard & Honey Vinaigrette
Extra Virgin Olive Oil
1 cupHoney
2tbspMustard
2tbspLemon
1Salt
1tsp
Cured Salmon Salad
Anaïs Dining
Chop ½ lemon into small pieces and transfer to a bowl
Finely chop ¼bunch of dill and add to the bowl
Add 100g of brown sugar and 100g of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid
Add a 500g skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid
Refrigerate for 24h until it is cured
Add 1 cup of extra virgin olive oil and 1tsp of salt to the blender
Add 2tbsp of honey and 2tbsp of mustard
Add the juice from 1 lemon
Blend until combined and emulsified. The mustard & honey vinaigrette is ready
Remove the curing mixture and pat dry the salmon
Cut the Cured Salmon into fine slices
Break 1 head of romaine lettuce and serve in 2 plates
Add ¼ of chopped cucumber and 5 halved cherry tomatoes to each plate
Add the Cured Salmon slices and pickled red onions to taste
Add chopped smoked almonds to taste and drizzle each salad with 3 tbsp of the Mustard & Honey Vinaigrette
Garnish with dill to taste. The cured salmon salad is ready
Enjoy this fresh and rich salad.