Massimo Mele's gin and tonic salmon
Gin and tonic salmon
"The combination of citrus and spice evokes connotations of sitting on a far away beach, enjoying a G&T while kids, work and reality are far, far behind us," says chef and recipe author Massimo Mele of his G&T-inspired dish. "I use Huon Salmon as it’s from my homeland of Tasmania, as it's sustainably farmed, available online, and I know it’s trimmed by hand to ensure the highest possible quality – ideal for curing."
Ingredients (9)
- Tasmanian Gin (my favourite is Süd Polaire)
- 400g fillet of sashimi grade salmon, bones removed
- 1tsp Tasmanian pepper berry
- 100g salt
- 100g caster sugar
- 1 lemon, zested
- 1 lime, zested
- 1 raw beetroot, grated
- 2tbs dill leaves, torn
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.In a bowl mix together the gin, salt, sugar, lemon zest, lime zest, dill and grated beetroot.
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2.Place the spices on a board and use the back of knife to crush, before adding to the beetroot mix.
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3.Over the base of a large non-reactive dish (glass, ceramic or stainless steel), sprinkle an even layer of the salt mixture.
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4.Place the salmon fillet on top, skin-side down. If the fillet is too large to fit in the dish, cut it in half. Sprinkle the remaining salt mixture over and around the salmon, in-between both pieces if the fillet is cut in half. Ensure all of the salmon flesh is coated.
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5.Cover the fish with plastic wrap and weigh down with a heavy chopping board and a couple of cans. Refrigerate for 12 hours.
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6.Uncover the salmon, turn over the fillet, re-cover with plastic wrap and the weights and refrigerate for another 12 hours.
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7.Once cured wash off all of the salt and mixture and pat dry.
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8.To slice ensure you have a sharp knife and slice accordingly.
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9.Enjoy with a G+T to match!
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