IN the commercial kitchen salmon is used for a number of culinary purposes, so many that it’s a little mind-boggling. Anything from seared juicy steaks or ravioli filling through to soft delicate mousse binding terrines and filling to create the perfect dish.
Not only is it tasty but also it is high on the heart foundation list of top foods we should be eating regularly. Salmon can be grilled with olive oil on the BBQ, pan-fried, baked or wrapped in pastry and roasted in the oven, the options are endless.
Pretty much all of our salmon at the restaurant I work at (and for general consumption in the UK) is farmed and harvested from the prestine waters of Scotland. Very similar to our tasty Tasmanian salmon, the Scottish salmon is highly prized and the farmers follow strict conservation guidelines.
Wild salmon is also available and while it costs a pretty penny, it is well worth the money. The flesh is much paler and has just a soft pink tone in the flesh. The taste is a richer creamy flavor, superb when partnered with lemon and sautéed spinach.
This week I am going to share a favourite but classic salmon cerviche recipe.
Cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs. The citric acid slowly denatures the proteins in the salmon, which gives the flesh a soft texture as if it was roasted in the oven. The flesh can be marinated for up to three hours but less time can be used if you like your salmon rare to medium rare in texture.
So lets get cracking on this week recipe — happy cooking and enjoy!
Classic Salmon Ceviche Recipe
Course: Lunch, SidesCuisine: GlobalDifficulty: Easy4
servings2
hours20
minutes2
hours20
minutesClassic salmon cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs.
Ingredients
1 lime
1 lemon
4 spring onions
1 red chilli
3 tbsp sesame oil
6 tbsp olive oil
2 tbsp soy sauce
1 bunch coriander
1 tsp caster sugar
750 g of skinless salmon
Handful of salad leaves, to dress
Directions
- Take a sharp knife and cutting board to slice the salmon.
- Slice the salmon on an angle into thin strips 1.5cm thick and place in a bowl in the fridge.
- Juice the lemon and limes into a bowl and add the rest of the ingredients.
- Test the sharpness of the juices; they should be balanced between sweet and sour. Add more sugar if necessary.
- Remove the salmon from the fridge and place the slices into the mixture.
- Return the bowl back to the fridge for two hours.
- After two hours, remove the salmon from the fridge and lay the salmon on a large plate and dress with the freshly dressed leaves. Enjoy!
