SALMON GRAVLAX - Sustainable Blue

SustainableBlue.com
Serves 6-8
SALMON GRAVLAX
with Micro Greens
INGREDIENTS
METHOD
Salmon filet, thick cut, about 2 lbs, pin-boned,
skinned
Cure the Fish
Cure
Combine the cure ingredients in the bowl of a food processor, and process
until smooth.
375g light brown sugar
Place 1/3 of the mixture in a small glass dish just large enough to hold the
fish filet. Place filet, skin side down on top of cure. Top filet with remaining
cure, ensuring that it is covered completely.
4 star anise
Place in fridge and let cure for 12 hours.
1 tsp coriander seeds
Remove from fridge, rinse briefly with water to remove any cure and dry
thoroughly.
250g sea salt
Zest of 1 orange
Zest of 1 lime
Rub outside of filet with the chopped dill, wrap tightly in plastic wrap and
refrigerate for 2 hours.
Zest of 1 lemon
To Serve
Salad
Remove plastic wrap and slice the salmon thinly on an angle.
Large bunch dill (about 80g), roughly chopped
Combine the radish and gold beets in a bowl with the salad leaves.
Dress lightly with olive oil.
100g mixed baby salad leaves
4 small radishes sliced very thin
4 small gold beets, roasted, peeled, sliced very thin
2 tbsp microgreens (amaranth, radish sprouts, etc)
Place equal amounts of the greens mix in the centre of 6 plates. Fan out
slices of the salmon on either side of the leaves decoratively. Place some
micro greens on the salad and around the plate to finish. Serve.
Enjoyable with ice cold vodka.
Extra virgin olive oil, to serve
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