Nathan Outlaw’s Chilli-Cured Salmon, Avocado & Tomato


A summery dish with zing – this salmon plate is bursting with refreshing flavour

Salmon is an excellent fish to cure, as its oiliness and texture are perfectly suited to the technique. The avocado and tomato salsa is so fresh and zingy it complements the rich fish perfectly.

If that chilli kick is a bit too much for you, serve a dollop of natural yoghurt with the salmon.

• 500g very fresh wild salmon, trimmed and skinned or 500g very fresh organic farmed salmon, trimmed and skinned
• 100g sea salt
• 100g soft light brown sugar
• 150ml white wine
• 3 red chillies, deseeded and chopped

For the salsa:
• 2 avocados
• 1 red onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 4 ripe plum tomatoes, stalk ends removed, cut into chunks
• 2 limes, juiced
• 2 tablespoons finely sliced coriander
• 1 tablespoon finely sliced mint
• 100ml extra virgin olive oil
• sea salt
• freshly ground black pepper

1 To cure the salmon, lay the fish on a tray and sprinkle evenly with the salt and sugar. Turn the fish over a few times to ensure that it is well coated all over.
2 Put the wine and chillies into a blender and blitz for 1 minute. Pour the mixture over the fish and turn it a few times to coat thoroughly. Cover with cling film and leave in the fridge to cure for 6 hours.
3 When the salmon curing time is up, unwrap the fish and wash off the cure under cold running water then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for 1 hour to firm up.
4 Meanwhile, make the salsa. Halve, stone and peel the avocados. Roughly chop the flesh and place in a bowl with all the other ingredients. Toss gently to mix, seasoning with salt and pepper to taste.
5 When the salmon is ready, slice it finely and arrange on a platter or individual plates.
6 Spoon on some of the salsa and drizzle over a little olive oil. Serve cold or at room temperature, with the remaining salsa in a bowl on the side.

Recipe courtesy of Nathan Outlaw, extracted from Nathan Outlaw’s Home Kitchen


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