Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Soy, Chilli and Citrus Cured Salmon
Soy, Chilli and Citrus Cured Salmon

By OcadoLife
A fabulous starter for any occasion, this simple but impressive-looking Soy, Chilli and Citrus Cured Salmon comes together in minutes. A favourite of chef, author and caterer Lara Lee, the salmon is ready to eat after…
Shop for ingredients

Time and servings

Total time
Servings
Prep time

Ingredients

11 total
  • 2 tbsp of lime juice
  • 2 tbsp of rice wine vinegar
  • 2 tbsp of lemon juice
  • 2 tbsp of soy sauce (or tamari if gluten free is required)
  • 40 ml of extra-virgin olive oil
  • 1 green chilli, deseeded and finely diced
  • 400 g of sashimi-style smoked salmon or regular smoked salmon, sliced at an angle 5mm thick
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 4 pinches of shichimi togarashi or chilli flakes, to sprinkle (optional)
  • 1 cm piece ginger, peeled and finely grated

Method

3 steps

  1. Step 1

    In a small bowl, combine the citrus juices, vinegar, soy sauce and oil to make the dressing. Add the chilli, shallot, garlic and ginger; mix well.

  2. Step 2

    Divide the smoked salmon between 4 plates and dress each with 3 tbsp of the dressing (or arrange on a large serving platter, if you prefer).

  3. Step 3

    Leave to cure for 2-5 mins; sprinkle with shichimi togarashi or chilli flakes (if using) to serve. Leftovers will keep covered and chilled for up to 24 hrs.