Sugar: 600g
Kosher salt: 275g
Lemongrass: 1 stalk, tough outer leaves and stems discarded, roughly chopped
Lemon zest: 1 tbsp
Orange zest: 1 tbsp
Fresh dill: 15g
Fennel: 30g stems and fronds, chopped
Fresh cilantro: 30g leaves, stems and roots
Lemon verbena: 12 fresh leaves
Lime leaves: 2, fresh
Star anise: 12
Coriander seeds: 3 tbsp
Fennel seeds: 1 tsp
White peppercorns: 0.5 tsp
Wild salmon: 900g skinless fillet
This simple curing method will give you delicious salmon every time, ready to be paired with a seasonal garnish
Curing is a method of fish preparation I really love because the flesh comes out so fresh and light while retaining the fish's beautiful inherent flavour. I like to use this technique throughout the year and change up the herbs, spices and garnishes as they evolve with the seasons – tarragon in spring, coriander flowers in summer, whole pinecones and balsam fir or juniper in winter. This is a very versatile recipe and can be served as an elegant canapé, a light appetizer or a main course.
My favourite fish to use for this dish is wild Pacific coho salmon, but it will work with any species of salmon, as well as tuna, trout and halibut. Curing times will vary depending on the thickness of the fillet.
Serves 6-8
In a large bowl, combine the sugar and salt. In a food processor, combine the lemongrass, lemon and orange zest, dill, fennel, cilantro, lemon verbena, lime leaves, star anise, coriander seeds, fennel seeds and white peppercorns. Pulse to roughly chop. Add the chopped mixture to the bowl of sugar and salt and stir well.
Spread one-third of the cure mixture in a baking sheet or casserole dish large enough to hold the salmon flat. Lay the salmon on the curing mixture, ensuring that all the flesh is in contact with the cure. Pour the remaining mixture over the fish to cover it completely. Press gently to firmly pack the mixture around the fish. Cover the dish with plastic wrap and place in the refrigerator to cure for 24 hours.
Remove the salmon from the cure mixture and rinse gently under cold running water. Discard the cure mixture. Pat the salmon dry with paper towel.
Thinly slice the cured salmon and lay on a chilled plate. I like to garnish with light, fresh ingredients, reinforcing the flavours of the salt cure.
Some examples of garnishes include:
- Cilantro flowers, dill, mint, citrus herbs such as verbena, marigold, lemon balm or lime leaf.
- A shaved fennel salad, with some seasoned yogurt or crème fraîche with cucumber and lemon vinaigrette.
- A spoonful of caviar is always a nice touch.
