Yield
Serves 4
Prep Time
30mins
Cook Time
0mins
Difficulty Level
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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
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.
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