Soy, Chilli and Citrus Cured Salmon
By OcadoLife
Published on 27 February 2023
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 just a light cure in a zingy dressing, which goes beautifully with shallots and green chilli. For an extra layer of flavour, finish the dish with a sprinkle of Japanese seasoning shichimi togarashi – an aromatic blend of chilli, sesame seed, seaweed, ginger and orange peel. Looking for more salmon recipes? Look no further.Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 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
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.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).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.