Grapefruit-cured salmon with fennel and cracked wheat salad
This beautifully balanced grapefruit-cured salmon dish makes a delicious and elegant starter for a dinner party.
- 400 g salmon fillet boneless, skinless
- 1 cup grapefruit juice freshly squeezed
- 1 teaspoon salt
- ½ cup brown or palm sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 3 cups boiling water
- 1½ cups cracked bulghur wheat
- 2 small fennel bulbs finely sliced, fronds removed
- 1 small red onion halved and finely sliced
- 1 courgette peeled into ribbons then finely sliced into strips
- 3 radishes finely sliced
- ¼ cup olive oil
- 1 tablespoon liquid honey
- ¼ cup grapefruit juice 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.
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.