Salmon cured with honey and salt

Salmon cured with honey and salt

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

A strange combination indeed, but the contrast between the salt and honey makes the fish appealingly sweet and sour. I am rather keen on Mildura flaked salt – or Murray River salt – and the wonderful honey which derives mostly from the citrus groves of Sunraysia produced by my neighbours, the Monson family. If you notice some insistence on salmon in my recipes, it is because it is a readily available and versatile fish.

Ingredients

Quantity Ingredient
1 x 1kg side of salmon, pin bones removed
1 cup citrus or other honey
1 cup flaked salt
1 tablespoon coriander seeds, crushed
1 bunch coriander leaves, roughly chopped

Method

  1. Place the fish on a tray that will fit in your fridge. Spread the honey all over the salmon. Stir together the salt, coriander seeds and leaves and smear this mixture all over the salmon. Cover the fish with clingfilm and refrigerate for 24 hours. From time to time you can baste the fish with any juices that run off.
  2. To serve, drain off the marinade and reserve. Slice the salmon thinly and serve drizzled with a little of the marinade and thin slices of toast. If you like, serve the cured salmon with a frisée lettuce salad and a simple dressing made from lemon juice, olive oil and a little salt.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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