Course Appetizer and Starters, Lunch, Soups and Salad
Servings 4
Dairy Free, Gluten Free
Ingredients
Grapefruit-cured salmon
400gsalmon filletboneless, skinless
1cupgrapefruit juicefreshly squeezed
1teaspoonsalt
½cupbrown or palm sugar
1teaspoon ground turmeric
1teaspoon ground coriander
Salad
3cupsboiling water
1½cupscracked bulghur wheat
2smallfennel bulbsfinely sliced, fronds removed
1smallred onionhalved and finely sliced
1courgettepeeled into ribbons then finely sliced into strips
3radishes finely sliced
¼cupolive oil
1tablespoonliquid honey
¼cupgrapefruit juice freshly squeezed
sea salt
caperberries small handful
Instructions
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.
Notes
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.