This beautifully balanced grapefruit-cured salmon dish makes a delicious and elegant starter for a dinner party.
Start curing the salmon the day before for the best results – giving the grapefruit juice and spices time to do their work.
- To make this dish gluten free, swap the cracked-wheat for buckwheat.
- salmon fillet 400g, boneless, skinless
- grapefruit juice 1 cup, freshly squeezed
- salt 1 teaspoon
- brown or palm sugar ½ cup
- ground turmeric, ground cumin and ground coriander 1 teaspoon of each
- boiling water 3 cups
- cracked bulghur wheat 1 ½ cups
- fennel bulbs 2 small, finely sliced, fronds removed
- red onion 1 small, halved and finely sliced
- courgette, 1, peeled into ribbons then finely sliced into strips
- radishes 3, finely sliced
- olive oil ¼ cup
- liquid honey 1 tablespoon
- grapefruit juice ¼ cup freshly squeezed
- sea salt
- caperberries small handful
- Lay salmon in a small glass or ceramic dish. Combine juice, salt, sugar and spices and pour over salmon, ensuring it is well covered. Cover and refrigerate for at least 4 hours or preferably overnight.
- For the salad, pour the boiling water over the cracked wheat and let it soak for about 20 minutes until most of the liquid is absorbed and the wheat tender. Drain off any excess liquid.
- Add vegetables and toss well. Combine oil, honey and juice and dress salad. Season with sea salt and cracked pepper.
- Serve salad topped with thinly sliced salmon, caperberries (halved or whole) and a sprinkle of chopped fennel tips.