Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 tbsp black peppercorns, crushed
- 1 large fennel bulb, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Special equipment needed:
- Plastic wrap
- Baking sheet
- Chef's knife
- Cutting board
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the kosher salt, granulated sugar, and crushed black peppercorns.
2. Place the salmon fillet, skin side down, on a large piece of plastic wrap. Rub the salt mixture all over the flesh side of the salmon.
3. Wrap the salmon tightly in the plastic wrap and place it on a baking sheet. Refrigerate for 24 hours.
4. After 24 hours, remove the salmon from the plastic wrap and rinse it thoroughly under cold water. Pat it dry with paper towels.
5. Using a sharp chef's knife, slice the salmon thinly on a bias.
6. In a large mixing bowl, combine the sliced salmon, thinly sliced fennel bulb, thinly sliced red onion, and chopped fresh dill.
7. In a small mixing bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
8. Pour the dressing over the salmon and fennel mixture and toss gently to combine.
9. Serve the cured salmon and fennel salad immediately, garnished with additional fresh dill if desired.
Time:
Preparation time: 10 minutes
Curing time: 24 hours
Cooking time: None
Temperature:
Refrigerate for 24 hours
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 2400mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Instead of salmon, you can use any other fatty fish such as trout or mackerel.
- If you don't have fennel, you can use thinly sliced celery or cucumber instead.
- Instead of fresh dill, you can use other fresh herbs such as parsley or chives.
Variations:
- Add some sliced avocado or grapefruit segments for extra flavor and texture.
- Serve the salmon and fennel salad on a bed of mixed greens for a heartier meal.
- Top the salad with some toasted nuts or seeds for crunch.
Tips and tricks:
- Make sure to rinse the salmon thoroughly after curing to remove any excess salt.
- Use a sharp chef's knife to slice the salmon thinly and on a bias for an elegant presentation.
- If you don't have 24 hours to cure the salmon, you can reduce the curing time to 12 hours.
Storage instructions:
- Store any leftover cured salmon and fennel salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the cured salmon and fennel salad on a large platter for a beautiful presentation.
- Garnish the salad with additional fresh dill or edible flowers for a pop of color.
Garnishes:
- Fresh dill
- Edible flowers
Pairings:
- This salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the salmon is too salty after curing, rinse it again under cold water and pat it dry with paper towels.
Food safety advice:
- Make sure to use fresh, high-quality salmon for this recipe.
- Always wash your hands and any equipment used in the curing process thoroughly to avoid cross-contamination.
Food history:
- Cured salmon has been a popular dish in Scandinavian cuisine for centuries.
Flavor profiles:
- The cured salmon is salty and slightly sweet, while the fennel adds a fresh, anise-like flavor. The dressing is tangy and bright, tying all the flavors together.
Serving suggestions:
- Serve this salad as a light lunch or as an appetizer before a larger meal.
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