This cured salmon salad is deliciously fresh and light. The process of “cooking” the fish by bathing it in lime juice and sherry results in a melt in the mouth texture that marries beautifully with the Asian-style dressing and crisp salad leaves. Besides thoroughly developing the taste, it also results in a soft and tender texture you can’t achieve from normal cooking.
Ingredients
- 375 g salmon fillet
- ⅓ cup (75 g) brown sugar, firmly packed
- ¼ cup (70 g) sea salt
- 2 tbsps sweet sherry
- ½ tsp five-spice powder
- 1 tbsp lime juice
- 100 g baby Asian greens
- 2 (260 g) Lebanese cucumbers, seeded, sliced thinly
DRESSING
- 1 tbsp light soy sauce
- 2 tsps water
- 2 tsps sweet sherry
- 2 tsps lime juice
- 1 clove garlic, crushed
- 1 fresh small red Thai chilli, chopped finely
- ½ tsp caster sugar
Steps
01.
Remove skin, bones and any fat from fish.
02.
In a medium size bowl, combine sugar, salt, sherry, spice and juice. Add fish; turn to coat in mixture. Cover with plastic wrap; refrigerate overnight.
03.
To make Asian dressing: combine all ingredients in a screw-top jar. Shake well.
04.
Wash fish; pat dry. Slice fish thinly.
05.
In a large bowl, combine vegetables and dressing. Divide salad among serving plates; top with fish before serving.
