Cured Salmon With Fennel And Carrot Salad Recipe

Name: Cured Salmon With Fennel And Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups kosher salt; 1/2 cup sugar; 1/2 cup chopped fennel fronds; 1/4 cup gin or aquavit; 1 1 1/2-pound piece skin-on salmon fillet; 2 medium carrots, peeled, very thinly sliced; 1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds; 1 lemon, very thinly sliced; 3 tablespoon olive oil; 1 tablespoon fresh lemon juice; Kosher salt; 1 cup plain Greek yogurt; Fennel flowers or fennel pollen (optional)

Servings: persons

1 1/4 cups kosher salt
1/2 cup sugar
1/2 cup chopped fennel fronds
1/4 cup gin or aquavit
1 1 1/2-pound piece skin-on salmon fillet
2 medium carrots, peeled, very thinly sliced
1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds
1 lemon, very thinly sliced
3 tablespoon olive oil
1 tablespoon fresh lemon juice
Kosher salt
1 cup plain Greek yogurt
Fennel flowers or fennel pollen (optional)

1
Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.
2
Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.
3
Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.
4
Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.
5
Thinly slice cured salmon at an angle against the grain.
6
Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups kosher salt, 1/2 cup sugar, 1/2 cup chopped fennel fronds, 1/4 cup gin or aquavit, and more.

Yes, Cured Salmon With Fennel And Carrot Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cured Salmon With Fennel And Carrot Salad

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