Beetroot cured NZ King Salmon with rhubarb beetroot watercress salad & macadamia crumble

Details

Serves: 4

Method

In a large mixing bowl mix the beetroot juice, salt, ground anise, soft brown sugar, garlic & lemon zest. Place the salmon into the beetroot marinade then pour all the ingredients into a plastic bag that will hold all the ingredients. Extract as much of the air out & tie the bag so that no marinade escapes & place in the refrigerator for approx 2 hours turning regularly so the marinade is even over the salmon.

After the 2 hours remove the salmon from the bag & pour off the marinade, pat dry the salmon with a paper towel.
In a small stainless steel sauce pan bring the water & sugar to the boil, place the rhubarb into the pot & remove from the heat allowing the rhubarb to cool in the pot, this will just allow the rhubarb to cook al dente (firm but not hard when you bite into it)

Puree the avocado with the trim milk & lemon juice & place in a small plastic squirt bottle.

Macadamia Crumble Method

Blend all ingredients together in a food processor or spice grinder using pulse (keep the mixture slightly chunky & not finely ground). Keep in a dry airtight container.

To Serve

To serve thinly slice the salmon & randomly place the salmon, beetroot cubes, rhubarb slices, orange segments & watercress on the plates. Dress the plates with the avocado puree & finish by sprinkling the macadamia crumble on to the plate.

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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