Salmon marinated in fennel and coriander

  • medium
  • 4
  • 40 minutes
Not yet rated

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




Cured Salmon


  • Mandoline


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
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
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
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
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
Preheat the oven to 180˚C/gas mark 4
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
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
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
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
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
Grind over the pepper and serve alongside the salmon with the roasted fennel and grapefruit segments. Garnish with edible flowers (optional) and serve immediately
First published in 2015

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more