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- Beetroot-cured Salmon with Orange and Watercress Salad
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Ingredients
- 500g salmon fillet
- 200ml beetroot juice
- 100g coarse sea salt
- 75g caster sugar
- 2 tbsp ground ginger
- 2 tbsp cumin seeds
- 1 lemon, zested and juiced to give 1 tbsp
- 1 (80g) bag watercress
- 2 large cooked beetroot, diced
- 2 oranges, 1½ peeled and segmented, ½ juiced
- ½ red onion, finely sliced
- 3 tbsp extra-virgin olive oil
- 1 tbsp garam masala