Adam D’Sylva’s Citrus Cured Atlantic Salmon

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Adam D’Sylva’s Citrus Cured Atlantic Salmon

Prep
20
Cooking time
12
Serves
4

Method

  1. Place zests, sugar and salt in a bowl and mix well. In a tray lay half of mixture down then place fish on top then cover with remaining mixture. Leave it to cure for 12 hours in fridge, then rinse lightly under cold water, dry.
  2. For the pickled ginger bring liquids and sugar to a simmer, pour over ginger and let steep.
  3. Place sliced salmon on a plate garnish with palm heart, ginger, coriander shoots and lemon infused olive oil.

Ingredients Chevron Icon

  • 250g of atlantic salmon
  • 1 lemon, zested
  • 1 lime, zested
  • 1 orange, zested
  • 2 cups of salt
  • 1 cup caster sugar
  • 1 heart of palm, sliced
  • 100ml Cobram Estate Lemon Infused Extra Virgin Olive Oil
  • coriander shoots to garnish
  • 1 knob of ginger, sliced finely
  • ½ cup water
  • ½ cup caster sugar
  • ½ rice wine vinegar
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