Salmon marinated in fennel and coriander
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Daniel Galmiche's fennel marinated Alaska salmon recipe is laced with, in the words of the chef, some 'refreshing and delicate' touches. Interspersed with the aniseedy flavours are zingy grapefruit and warming coriander, which perfectly round off this spring or summer starter.
First published in 2015
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Ingredients
Metric
Imperial
Cured Salmon
- 600g of salmon fillet, skin on
- 2 tbsp of caster sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 fennel bulbs, small, outer sections removed
- 1 grapefruit
- 2 tbsp of coriander leaves, roughly chopped
- 1 tbsp of olive oil
- 2 tbsp of sea salt, plus extra for seasoning
- black pepper, freshly ground
- edible flowers, optional
SAVE RECIPE
Equipment
- Mandoline
Method
1
To cure the salmon, place the fish skin-side down onto a large sheet of cling film. Combine the sugar, salt and spices in a bowl and sprinkle onto the top of the salmon. Grind on some pepper
- 2 tbsp of caster sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp of sea salt, plus extra for seasoning
- 600g of salmon fillet, skin on
2
Using a mandoline, grate one of the fennel bulbs onto the fish. Press the fennel down onto the fish and the cure, so the entire surface of the salmon is covered. Bring up the sides of the cling film to wrap up the fish
- 1 fennel bulb, small, outer sections removed
3
Place the salmon in a small baking tray. Place another tray of the same size on top of the fish and weigh down with tins or other weights. Set aside in the fridge
4
After 8-10 hours, remove the top tray and turn the fillet over. Replace the tray and weights and return to the fridge for 24 hours. The fish will need to be turned every 4-5 hours until it has been pressed for a total of 24 hours
5
After this time, remove and discard the cling film and carefully rinse the fish under cold running water to wash off the cure. Pat dry using a clean tea towel and set aside until ready to portion and serve
6
Preheat the oven to 180˚C/gas mark 4
7
Split the second bulb of fennel into layers, like an onion. Blanch in boiling water for 1 minute and then remove, pat dry and dress with olive oil. Bake in the oven for 30 minutes, or until slightly browned
- 1 tbsp of olive oil
- 1 fennel bulb, small, outer sections removed
8
Remove from the oven and sweat over a medium heat for a further 5 minutes. Remove from the pan and set aside until ready to plate
9
Grate the zest of the grapefruit into a bowl. Remove the skin with a knife and cut half of the grapefruit into neat segments. Juice the other half
10
Slice the fillet into 4 even portions. Season with a little pepper, a tiny touch of sea salt, some of the grapefruit zest and a small squeeze of juice. Add the salmon to plates along with half of the coriander leaves
- black pepper
- 1 tbsp of coriander leaves, roughly chopped
11
Using a mandoline, finely slice the remaining fennel bulb and place in a bowl with the grapefruit zest and juice, remaining coriander leaves and olive oil
- 1 tbsp of coriander leaves, roughly chopped
- 1 fennel bulb, small, outer sections removed
12
Grind over the pepper and serve alongside the salmon with the roasted fennel and grapefruit segments. Garnish with edible flowers (optional) and serve immediately
- edible flowers, optional
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