MUSCULOSKELETAL HEALTH AWARENESS MONTH RECIPES

Citrus & Native-herb Cured Salmon

Infused with native herbs, this salmon recipe from our friends at Zea will not only delight the taste buds, but also help you further develop your culinary expertise and add some new skills to your arsenal.

Ingredients:

1 cup of rock/course sea salt
45g of Native Blend Pink Lake Salt
½ cup of raw sugar
25g Tasmanian Native Pepper Medley
1 lemon zest
1 orange zest
1 lime zest
1 side of boneless Tasmanian Salmon (~1.5kg)

Method:

1. Combine all ingredients except for the salmon into a bowl and mix well. This will be your cure mix.

2. Find a large baking tray that will fit the side of salmon lengthways. If you don’t have one, you can simply cut the salmon in half and use a smaller, shorter tray. Line the tray with baking paper.

3. Empty half of the cure mix onto the tray and spread it out evenly. If your tray is bigger than the salmon you only need to cover enough so that the salmon is fully resting on it.

4. Place the salmon skin down on the cure mix and cover the top side of the salmon with the remaining cure mix.

5. Cover the salmon with another sheet of baking paper. If you can, place something heavy on top of the fish to press it down and create a more compacted cure which will help push the moisture out. Place the tray in the fridge.

6. After 10-12 hours, try and flip the fish over – just be sure to cover it with the cure before putting it back into the fridge. This step isn’t 100% necessary, it just helps keep an even cure throughout the flesh.

8. Rinse the fish off under cold water and pat dry.  Place the fish skin-side down on a clean cutting board, find your sharpest knife and begin slicing the salmon. Be sure to wipe your knife with a moist towel between slices for cleaner cuts.

Once the salmon is sliced up, cover it and store it in the fridge. It should last up to 4-5 days refrigerated.

ABOUT THE COOK – HAMISH BRASS

A culinary professional with almost 10 years experience in well-established cafes and restaurants throughout Australia, Hamish has worked in many different cuisines including Italian, modern Australian & cellar door fine dining. Hamish enjoys getting creative with his family-friendly food and developing dishes that are fun, healthy and full of flavour.