Mandarin chilli cured NZ King Salmon with apple cucumber salad & sweet mustard sauce


Serves: 8-10

Mandarin chilli cured NZ King Salmon Method

Lay the salmon on a non-metal tray or plate skin-side down. Mix together the salt, sugar, star anise, chilli and mandarin zest and spread the mixture evenly over the salmon flesh. Sprinkle over the vodka.

Wrap the salmon fillet with cure in plastic food wrap, then put a board on top and weigh it down with a couple of tins (helps the cure to penetrate the salmon flesh evenly). Leave for 12 hours, but every few hours tip off any liquid that collects.

When ready, unwrap and brush off the cure mix (give it a quick rinse if needed) & pat dry with a cloth if necessary.

Salmon can now be sliced across the width of the fillet on a slight angle & towards the skin underside with a very sharp thin blade knife. Be careful not to slice through the skin but rather just to the skin & then draw your knife along the skin to remove the thin slice of salmon.

Apple Cucumber Salad Method

Mix all ingredients in a suitable bowl – season.

Sweet Mustard Sauce Method

Mix the mustard, sugar, and vinegar, and season with pinches of salt and pepper. Mix in the oil (best to use a food processor or stick blender) while you pour it in a steady stream till the sauce has a mayonnaise-like consistency.

Store in an air tight container in the refrigerator.

To Serve

To plate this dish place a small amount of the salad on to a plate, lay cured salmon slices onto the salad & dress with herbs & mustard sauce. This dish also works very well as a casual platter with the salad & mustard sauce to the side.

Chef's Notes

The aromatic flavour profile of mandarin zest works very well with salmon however the recipe will work equally as well with other citrus fruit, so you would be able to confidently substitute with lemon, lime, orange and tangerine.

Since the salmon in this recipe will be cured, and not cooked by heat, it is essential that you use only fresh, highest quality fish.
 Slice the cured salmon as thinly as possible, using the longest, sharpest knife you have. Chef suggests a gentle, gliding motion so that you don't crush the fish.

When the cured salmon has finished curing, cut it into smaller, more manageable pieces, and wrap each piece tightly in plastic wrap. The pieces should then be refrigerated or frozen. Cured salmon keeps up to 6 days in the refrigerator or up to 2 months in the freezer.


About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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