Vanilla-cured salmon with cucumber ketchup, charred cucumber and home-pickled ginger

Vanilla-cured salmon with cucumber ketchup, charred cucumber and home-pickled ginger

By
From
Home Comforts
Serves
8-10
Photographer
Yuki Sigura

It’s so easy to make cured salmon: all it needs is salt, sugar and a bit of time in the fridge. The ketchup doesn’t need any cooking. It uses xantham gum (buy that from health food shops) which thickens the mixture while in the blender.

Ingredients

Quantity Ingredient

For the salmon

Quantity Ingredient
2 whole vanilla pods, roughly chopped
200g caster sugar
200g sea salt
1.5g salmon fillet, skin on, pin-boned, rinsed and patted dry
bunch breakfast radishes, halved lengthways
punnet mustard cress

For the cucumber (ketchup and charred)

Quantity Ingredient
2 cucumbers
100ml rice wine vinegar
1 teaspoon caster sugar
1 teaspoon sea salt
2-3 teaspoons xantham gum
a little rapeseed oil

For the pickled ginger

Quantity Ingredient
100ml rice wine vinegar
pinch caster sugar
pinch sea salt
5cm root ginger, peeled and finely julienned

Method

  1. Start with the salmon. Put the vanilla and sugar in a food processor and blitz to a fine purée, then stir in the salt.
  2. Place four pieces of cling film, slightly overlapping, on a clean work surface, then put half the sugar mixture in a line down the centre.
  3. Place the salmon fillet on top, skin-side down, then sprinkle the rest of the mixture over the top to cover the salmon. Wrap the salmon up loosely in the cling film, then place it on a tray in the fridge for 24 hours.
  4. Remove the salmon from the cling film, brush off the salt mixture and rinse the fish thoroughly under cold water, then pat dry and wrap in cling film until ready to serve.
  5. For the cucumber ketchup, trim the outer edges of the cucumbers off so that you are left with two long 2cm square rectangles. Set those aside. Roughly chop the trimmings of the cucumber, then put into a food processor with the rice wine vinegar, sugar and salt. Blitz to a fine purée, then add the xanthan gum 1 tsp at a time until it thickens.
  6. For the charred cucumber, chop the long rectangles of cucumber into batons, discarding the central seedy bits. Heat a griddle pan until hot, drizzle the batons with a little rapeseed oil, then cook on each side until charred and hot through. Remove from the heat and cut into small cubes.
  7. To make the pickled ginger, place the vinegar, sugar and salt into a medium saucepan and heat until the sugar has dissolved. Add the ginger and simmer for one or two minutes until the ginger has wilted down. Remove from the heat and leave to cool.
  8. Slice the salmon finely as you would smoked salmon: take a long sharp knife and cut thin slices on the diagonal, cutting the fish away from the skin. Lay on plates, top with pieces of the charred cucumber, blobs of the cucumber ketchup and the halved radishes. Scatter the pickled ginger and mustard cress over the top to finish.
Tags:
James Martin
Saturday Kitchen
comfort food
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