Name: Cured salmon salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram salmon fillet; 1/3 cup (75g) brown sugar, firmly packed; 1/4 cup (70g) sea salt; 2 tablespoon sweet sherry; 1/2 teaspoon five-spice powder; 1 tablespoon lime juice; 100 gram baby asian greens; 2 (260g) lebanese cucumbers, seeded, sliced thinly; Dressing; 1 tablespoon light soy sauce; 2 teaspoon water; 2 teaspoon sweet sherry; 2 teaspoon lime juice; 1 clove garlic, crushed; 1 fresh small red thai chilli, chopped finely; 1/2 teaspoon caster sugar

Cured salmon salad

This cured salmon salad is deliciously fresh and light. The process of 'cooking' the fish by bathing it in lime juice and sherry results in a melt in the mouth texture that marries beautifully with the Asian style dressing and crisp salad leaves.

Ingredients

375 gram salmon fillet

1/3 cup (75g) brown sugar, firmly packed

1/4 cup (70g) sea salt

2 tablespoon sweet sherry

1/2 teaspoon five-spice powder

1 tablespoon lime juice

100 gram baby asian greens

2 (260g) lebanese cucumbers, seeded, sliced thinly

Dressing

1 tablespoon light soy sauce

2 teaspoon water

2 teaspoon sweet sherry

2 teaspoon lime juice

1 clove garlic, crushed

1 fresh small red thai chilli, chopped finely

1/2 teaspoon caster sugar

Method

1.Remove skin, bones and any fat from fish.

2.In a medium size bowl, combine sugar, salt, sherry, spice and juice. Add fish; turn to coat in mixture. Cover with plastic wrap; refrigerate overnight.

3.To make asian dressing: combine all ingredients in a screw-top jar. Shake well.

4.Wash fish; pat dry. Slice fish thinly.

5.In a large bowl, combine vegetables and dressing. Divide salad among serving plates; top with fish before serving.

Not suitable to freeze. Not suitable to microwave.
Note

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