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Every year we try to find unique items to bring to that BBQ you’re obligated to go to. Let’s face it, it’s summer, it’s hot, and often times we get sick of the same ol’ thing. Well, this year, change it up with this delicious spicy salmon seaweed salad brought to us by Steffen’s Dinners
| Spicy Salmon on Seaweed Salad |
Recipe Type: Appetizer
Prep time: 30 mins
Total time: 30 mins
Serves: 4 – 6
Ingredients
- 2 lb / 1kg raw salmon fillet (skin-on, scaled).
- 2 tbsp coarse salt
- 2 tbsp sugar
- 1 tsp freshly ground pepper
- 2 tsp cayenne
- ¼ cup / 60ml hot sauce
- 2 cloves garlic
- 2 tbsp cognac
- ca. 1 lb / 500g seaweed salad (buy prepared)
Instructions
- Mix salt, sugar and freshly ground pepper
- Cut the fillet in half
- Place one half-fillet skin-down in a plastic container.
- Cover with cayenne and the salt-pepper-sugar mixture.
- Pour hot sauce over the fillet.
- Place the second half of the fillet on top, this time skin-up.
- Pour cognac over the fillets.
- Weigh down the fillets. I found it is best to use a plastic container with a lock-on lid and place a smaller container upside down on top of the fish before putting on the lid. See pictures in the Gravlax recipe.
- Cure in the refrigerator for a few (2-4) days.
- Cut off skin, then cut the fish into ½ in / 1cm cubes, Put in bowl and pour 2-3 tbsp of the marinating liquid over the fish cubes. Toss well.
- Serve on a bed of preserved asian seaweed.
Notes
Please allow 2 – 4 days for curing
