APPLE CURED SALMON WITH GREEN PAPAYA AND LIME SALSA AND MICRO HERBS

APPLE CURED SALMON WITH GREEN PAPAYA AND LIME SALSA AND MICRO HERBS

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Ingredients

400 grams salmon fillet skin on
300 grams white sugar
2 granny smith apples
1 papaya
1 Lime
1 medium purple onion
1/4 bunch coriander
1/4 Vietnamese mint
60 grams palm sugar
1 medium red chilli
micro herbs chervil, wild rocket, mint
  • Medium

Ingredients

Directions

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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.

Curing Salmon

  1. 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
  2. Mix together the salt and sugar
  3. 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
  4. Roll out a large piece of aluminium foil and place a piece of plastic wrap on top of it
  5. Place half of the salt and sugar mix on the plastic wrap, then lay flat half of the apple slices.
  6. Place the salmon on top. Now place the other half of the apples on top of the salmon.
  7. 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.
  8. Wrap the salmon up tight and leave to cure in fridge for 24 hours

Salsa

  1. Peel and dice the papaya fine, dice onion and chilli
  2. Zest the lime and squeeze juice into a bowl
  3. Grate the sugar and chop herbs until fine
  4. Mix together all the ingredients, leave for a few minutes and stir ensuring the sugar dissolves
  5. Set aside the salsa
  6. Remove Salmon from foil and wash under cold running water, remove apple and salt mix
  7. Dry with a clean cloth and place on cutting board skin side down
  8. Using a sharp thin knife slice the salmon as thin as you can and place slices onto a tray

Plating

  1. 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
  2. Enjoy with some crusty bread dipped in Extra Virgin Olive Oil

Bas Van Uyen

Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire.

In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland.

Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.

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APPLE FENNEL JUICE
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