Photo: Caroline Attwood
Vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger
17 ingredients
10 min
Serves 8-10
openrecipes
A sugar and vanilla mixture is used to cure salmon overnight. Serve it cold in thin slices with tangy pickled ginger and a green ketchup.
Estimated Nutrition (whole recipe, rough)
528
Calories
26g
Protein
14g
Fat
64g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 vanilla pods
- 200g/7oz caster sugar
- 200g/7oz sea salt
- 1.5kg/3lb 5oz salmon
- 1 bunch breakfast radishes
- 1 punnet mustard cress
- , to garnish watercress
- 2 cucumbers
- 100ml/3½fl oz rice wine vinegar
- 1 tsp caster sugar
- 1 tsp sea salt
- 2-3 tsp xantham gum
- , for griddling rapeseed oil
- 100ml/3½fl oz rice wine
- 1 pinch caster sugar
- 1 pinch sea salt
- 50g/1¾oz piece fresh root ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes