WHAT FOOD GOES WELL WITH SALMON RECIPES

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24 TASTY SIDE DISHES FOR SALMON (+RECIPES) – THE KITCHEN ...



24 Tasty Side Dishes for Salmon (+Recipes) – The Kitchen ... image

Salmon is easily one of my favorite fish. I also love trying different salmon recipes, from sushi rolls to fish tacos! Full of nutritious protein and omega 3's, it's a worldwide favorite for lunch and dinner any day of the week. While making salmon is one thing, another thing to consider is what goes good with salmon?

Provided by Cassie Marshall

GIN-CURED SALMON ‘SALAD’ RECIPE | BBC GOOD FOOD



Gin-cured salmon ‘salad’ recipe | BBC Good Food image

Impress with this gin-cured salmon for a starter. Despite very little preparation needed, what you end up with feels extremely special

Provided by Tom Kerridge

Categories     Starter

Total Time 30 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 15

80g demerara sugar
70g sea salt
½ tsp fennel seeds
½ lemon, zested
4 tbsp gin, or use 1 tbsp crushed juniper berries
300g skin-on salmon fillet cut from the middle of the fillet if possible
1 small Granny Smith apple, cored and cut into matchsticks
1 long or 2 small shallots, peeled and finely sliced into rings
1 tsp capers
½ lemon, zested and juiced
1 tbsp chopped dill fronds, plus extra fronds to serve
3 tbsp cold-pressed rapeseed oil
2 tbsp crème fraîche
2 heaped tsp smoked lumpfish caviar
shop-bought blinis (optional)

Steps:

  • Mix together the sugar, salt, fennel seeds, lemon zest and gin. Pour half the mixture into a large plastic container, then lay the salmon on top, skin-side down. Pour over the rest, spreading it over the fish with your hands so it is fully covered. Cover with a lid and chill for 48 hrs, flipping the salmon over after a day.
  • After 48 hrs, lift the salmon out of the cure mixture and rinse under cold running water to remove the excess. Pat dry with kitchen paper, then wrap and chill until needed. Will keep well wrapped and chilled for two days.
  • When you’re ready to serve, carve the salmon into thin slices and fan out slightly over two plates. To make the salad, mix the apples, shallots, capers, lemon zest, half the lemon juice and the dill together in a bowl. Season with a small pinch of salt. Divide the salad between the plates, piling it next to the salmon. Drizzle the salad with the rapeseed oil and remaining lemon juice, then top the salmon with the crème fraîche, caviar and a dill frond each. Serve with blinis, if you like.

Nutrition Facts : Calories 536 calories, FatContent 39 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 2 grams fiber, ProteinContent 31 grams protein, SodiumContent 2.7 milligram of sodium

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