Martin Bosley's recipe of the week
Martin says: “The Salmon is a variation on the classic gravalax. Served with the radish salad, it’s refreshing, simple and natural. Eat any leftover salmon slices on some toasted wholemeal bread as a quick snack."
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
450g fillet of salmon, skinned and boned.
Radish, Fennel and Cucumber Salad
2 medium fennel bulbs, washed, trimmed and thinly sliced
4 radishes, washed and thinly sliced
1 small cucumber, deseeded and thinly sliced
Salt and freshly ground black pepper
Juice of 1 lemon
3tbsp olive oil
To cure the salmon, combine the citrus zests to form a smooth paste. Mix the sugar and salt together in a separate container. Sprinkle half the sugar and salt into a deep dish. Rub the vodka into one side of the salmon and spread with half the zest mixture. Place the salmon zest side down on the sugar and salt. Sprinkle the remaining sugar and salt on the upper side and rub in the remaining zest. Cover with cling film and refrigerate for 12 hours before turning the salmon over and returning it to the refrigerator for a further 12 hours. Remove the salmon from the marinade and brush clean. Pat it dry with absorbent paper, and slice into three-millimetre thin pieces.
To make the salad, put the fennel, radishes and cucumber in a small bowl. Season with salt and pepper and add the lemon juice and olive oil. Mix thoroughly and leave for five minutes before serving alongside the sliced salmon.