How To Make Gin and Tonic Cured Salmon
Paired with a lime tonic pickle, gin provides a strong, sharp tangy taste and it works well as a marinade for this cured salmon making it extra tender.
Serves:
Ingredients
For Salmon:
- 1½lbssalmon fillet
- 2cupsbeetroot,grated
- 1bunchfresh dill,finely chopped
- ½lemon zest,grated
- 3tsplemon juice
- ½cupsea salt
- ½cupcaster sugar
- 8tspgin
For Pickle:
- 4tbspolive oil
- 1onion,finely chopped
- ½cuptonic water
- ½cupcaster sugar
- 1cupfresh coriander,finely chopped
- ¼cupred chilli,finely chopped
- ¼cuplime juice
- 1ozwhite wine vinegar
- 20gfresh ginger,rated
- 2tbsphoney
- 2tbspcorn flour
- 1lime zest
- 1tspsea salt
- 1pinchblack pepper
Instructions
Salmon:
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In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
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Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
Pickle:
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In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water, and cornstarch.
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Mix well on medium heat for 2 minutes, reduce to low heat and simmer for 20 minutes. Remove from heat and empty into an airtight jar or container.
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Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
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Serve with salad and the lime tonic pickle.
Nutrition
- Calories: 797.26kcal
- Fat: 36.75g
- Saturated Fat: 7.12g
- Monounsaturated Fat: 16.35g
- Polyunsaturated Fat: 8.18g
- Carbohydrates: 75.66g
- Fiber: 3.61g
- Sugar: 66.29g
- Protein: 37.03g
- Cholesterol: 93.55mg
- Sodium: 1009.75mg
- Calcium: 55.37mg
- Potassium: 1005.79mg
- Iron: 1.94mg
- Vitamin A: 22.50µg
- Vitamin C: 39.46mg
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