Orange-Beet Cured Salmon with Fennel Salad
1 orange - zest only
1 medium beet, peeled and quartered
1/8 cup Gin
2 Tbsp. Kosher salt
1 Tbsp. Brown sugar
1 lb boneless skinless salmon filet
For the Salad:
1 bulb of fennel, thinly sliced
1 bunch of fresh radishes, thinly sliced
1 orange, pulp only
1/2 bunch of fresh dill, chopped
1 Tbsp. extra virgin olive oil
Salt and pepper to taste
Directions:
1. Blitz the beetroots, orange zest, and gin in a food processor until you get a fairly smooth paste. Transfer this to a bowl, stir in the salt and sugar give it a good mix.
2. Lay the salmon in a 9X9 pan and slowly pour over the beetroot cure. Use a spatula to spread it all over the salmon on both sides. Once it is all well covered, wrap the whole pan tightly with plastic wrap and chill it in the fridge for 2 days.
3. After 2 days, take the salmon out of the fridge and carefully unwrap it so you can remove it from the cure. Use a spoon to gently push the beetroot cure off the salmon and remove any excess cure with a damp cloth.
4. By now your salmon should have turned a really vibrant pink colour…simply slice the salmon as finely as you can so you get nice thin slices.
5. To make the fennel salad, squeeze all the juice out of an orange into a medium bowl and discard the pulp. Toss all the remaining ingredients together in a large bowl and season to taste with sea salt and freshly cracked pepper. Serves 4. Enjoy!
Recipe by Chef Erin Henry