400 grams salmon filletskin on
300 grams white sugar
2 granny smith apples
1 medium purple onion
1/4 bunch coriander
1/4 Vietnamese mint
60 grams palm sugar
1 medium red chilli
micro herbschervil, wild rocket, mint
I first introduced the recipe at a restaurant called Wharf 8, Melbourne Victoria. It was a hit, simple, fresh and unadulterated. We soon started to experiment curing different cuts of meat including Beef and Lamb and we were able to introduce a sampler plate of cured meats with some marinated olives and crusty bread.
The history of curing meats is basically to preserve goes back a long way from the Northern Europeans salting cod to Biltong; a South African method which is meat rubbed with Salt and Spices then dried.
Try this Salmon; it is easy to do, just ensure you slice it thin as it is far more palatable then thicker.
- Wash salmon well under cold water and remove any bones. Use a pair of pliers to pull out any bones gently not to tear flesh. Place Salmon between some kitchen paper to dry
- Mix together the salt and sugar
- Core apple and slice thinly. To make it easier, cut the apple in half and slice by placing the flat piece down on the cutting board
- Roll out a large piece of aluminium foil and place a piece of plastic wrap on top of it
- Place half of the salt and sugar mix on the plastic wrap, then lay flat half of the apple slices.
- Place the salmon on top. Now place the other half of the apples on top of the salmon.
- Place the rest of the sugar and salt mix on top of the apple and fold the foil over to capture the salt and sugar mix.
- Wrap the salmon up tight and leave to cure in fridge for 24 hours
- Peel and dice the papaya fine, dice onion and chilli
- Zest the lime and squeeze juice into a bowl
- Grate the sugar and chop herbs until fine
- Mix together all the ingredients, leave for a few minutes and stir ensuring the sugar dissolves
- Set aside the salsa
- Remove Salmon from foil and wash under cold running water, remove apple and salt mix
- Dry with a clean cloth and place on cutting board skin side down
- Using a sharp thin knife slice the salmon as thin as you can and place slices onto a tray
- Once all the salmon is cut roll into cigar shapes and arrange salmon onto plate, place the salsa on the plate as shown in picture and garnish with the micro herbs
- Enjoy with some crusty bread dipped in Extra Virgin Olive Oil