Cured Salmon Salad
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.
Chop <quantity>½</quantity> lemon into small pieces and transfer to a bowl
Finely chop <quantity>¼<unit>bunch</unit></quantity> of dill and add to the bowl
Add <quantity>100<unit>g</unit></quantity> of brown sugar and <quantity>100<unit>g</unit></quantity> of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid
Add a <quantity>500<unit>g</unit></quantity> 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 <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil and <quantity>1<unit>tsp</unit></quantity> of salt to the blender
Add <quantity>2<unit>tbsp</unit></quantity> of honey and <quantity>2<unit>tbsp</unit></quantity> of mustard
Add the juice from <quantity>1</quantity> 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 <quantity>1<unit>head</unit></quantity> of romaine lettuce and serve in 2 plates
Add <quantity>¼</quantity> of chopped cucumber and <quantity>5</quantity> 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.
I'm here to answer any questions you have about Cured Salmon Salad. Try me!