Lightly cured Salmon, tomato and jalapeno vinaigrette matched with Invivo Marlborough Sauvignon Blanc 2014
Ingredients - Serves six/eight
- 1 small side salmon, skin on
- 1 cup Sugar
- ½ cup Salt
- 2 ripe tomatoes
- ½ red onion, finely diced
- 2 Tbsp. jalapeno peppers, finely diced
- lime juice, to taste
- olive oil, to taste
- pinch sea salt
- fresh coriander leaves, chopped
- fresh mint leaves, chopped
Jalapenos are the key flavour for this dish, so if you like it hot increase the amount, or you can add a little tabasco. You can also place the onion and jalapenos in a mini food processor as a quicker option for cutting nice and fine.
Remove all the bones from the fillet of salmon, do not remove skin.
- Rub sugar and salt together, coat salmon both sides and refrigerate for 2 ½ hours, rinse in cold water and pat dry.
- Starting at the tail end, using a sharp knife cut thin slices about 2mm thick and place straight onto the plate.
- For the tomato vinaigrette bring a pot of water to the boil, make a light cross cut in the top of the tomato, blanch for 1 minute and plunge into iced water.
- Peel the skin from the tomatoes and cut into quarters. Remove the seeds, discard then finely dice the flesh.
Add equal ratios of chopped tomato and red onion to a bowl, then add the jalapenos.
- Add lime juice and olive oil to taste.
- Season with salt and pepper. Add chopped mint and coriander.
- Spoon the vinaigrette over the salmon and garnish with fresh herbs.