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Vanilla Cured Salmon with Cucumber Ketchup, Charred Cucumber and Pickled Ginger

Sugar and vanilla cured salmon served cold with tangy pickled ginger, green cucumber ketchup, and charred cucumber batons.

HealthySeafoodSalmonDinner PartyCucumberCured
Estimated Nutrition
Calories
527.1
kcal / serving
4216.5 kcal total
Carbs
35.7g
per serving
285.6 g total
Fat
25.6g
per serving
204.8 g total
Protein
39.1g
per serving
312.4 g total
Cook Time
5
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
Used for curing
1
tsp
Caster Sugar
For cucumber ketchup
2
tsp
Xanthan Gum
Add one teaspoon at a time to thicken
1
pinch
Caster Sugar
For pickled ginger
CondimentsSauces
100
ml
Rice Wine Vinegar
For cucumber ketchup
100
ml
Rice Wine Vinegar
For pickled ginger
NutsSeeds
2
piece
Vanilla Pod
200
g
Sea Salt
Used for curing
1
tsp
Sea Salt
For cucumber ketchup
1
pinch
Sea Salt
For pickled ginger
OilsFats
1
tbsp
Rapeseed Oil
For griddling
Seafood
1.5
kg
Salmon Fillet
Skin on, pin boned, washed and patted dry
Vegetables
1
bunch
Breakfast Radish
Halved lengthways for garnish
1
punnet
Mustard Cress
For garnish
1
handful
Watercress
For garnish
2
piece
Cucumber
50
g
Fresh Root Ginger
Peeled and cut into thin strips

Method

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