Cured salmon with fennel and carrot salad
Indulge in the flavors of cured salmon paired with crisp fennel and sweet carrot in this delectable and refreshing salad. Perfect for a light and satisfying meal.
Ingredients:
- cups kosher salt
- cup sugar
- cup chopped fennel fronds
- cup gin or aquavit
- 1½-lb. piece skin-on salmon fillet
- medium carrots, peeled, very thinly sliced
- medium fennel bulb, very thinly sliced, plus 1 Tbsp. chopped fennel fronds
- lemon, very thinly sliced
- tablespoons olive oil
- tablespoon fresh lemon juice
- Kosher salt
- cup plain Greek yogurt
- Fennel flowers or fennel pollen (optional)
Instructions:
- Combine salt, sugar, fennel leaves, and gin in a medium bowl until mixture resembles damp sand. Spread half of the salt mixture in a shallow baking dish. Place the salmon on top and cover it with the remaining salt mixture.
- Cover the salmon with plastic wrap and place a smaller dish or heavy object on top (small enough to sit directly on the salmon). Place a couple of heavy cans in the empty baking dish to press down on the salmon. Refrigerate and turn the salmon occasionally until the flesh becomes firm and slightly darker, 1-2 days. Rinse and dry the salmon before serving.
- PREP AHEAD: The salmon can be cured up to 1 week in advance. Wrap tightly and refrigerate.
- Mix sliced carrots, fennel, and lemon with olive oil and lemon juice in a large bowl. Season with salt and allow it to sit at room temperature until it slightly softens, around 30 minutes.
- Cut the cured salmon into thin slices at an angle, against the grain.
- Season yogurt with salt, spread it on plates, and top it with sliced cured salmon, fennel and carrot salad, fennel leaves, and fennel blossoms if desired.
- Pair the dish with a dry and citrusy wine, such as the Syncline 2013 Picpoul ($20).
Summary:
- Calories: 2704 kcal
- Fat: 148 g
- Protein: 165 g
- Carbs: 151 g
- Potassium: 4167 mg
- Magnesium: 254 mg