Citrus cured salmon
Brain food. A beautiful citrus salmon recipe from acclaimed NZ chef Paul Jobin.
Ingredients
- 2 NZ fresh salmon sides pin-boned
- 2 cups brown sugar
- 1 orange zested & juiced
- 1 grapefruit zested & juiced
- salt
- ground, mixed peppercorns, crushed
- dill picked & chopped
- ginger peeled & grated
- powdered ginger
Instructions
- Combine all ingredients together except salmon in a pestle and mortar
- Remove the tail end of the salmon, and use for another dish.
- Cut the salmon side into slabs to fit the length of a resealable bag
- Place some of the mixture into the bags, place in the cut piece of salmon then cover with more mixture
- Seal the bags shut, refrigerate overnight
- Remove the salmon from the bag, scrape of the excess salt, with a sharp knife, slice the salmon thinly, dressing it with some mandarin vinaigrette, cubes of buffalo feta, roasted button mushrooms and baby sorrel leaves.
Notes
High profile chef and leading culinary figure - Paul Jobin – is Food and Beverage Director at The Riverhead, a 154-year old hospitality complex located north-west of Auckland.
During his career, Paul has won numerous culinary competitions and awards, authored a cookbook and regularly appeared on television. He also provides expert food commentary and appears at events.
He was Chief Judge at the premier student culinary and restaurant service competition – Nestlé Toque d’Or 2014. Tried this recipe?Let us know how it was!
