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Citrus Cured Salmon with Spicy Jalapeño Cucumber Sorbet

Experience a refreshing and elegant dish with our Citrus Cured Salmon paired with Spicy Jalapeño Cucumber Sorbet. The salmon, cured with a blend of sea salt, sugar, citrus zest, and dill, offers a delicate balance of flavors, while the sorbet adds a zesty, spicy kick with cucumber and jalapeño. Perfect as a sophisticated appetizer or a light summer meal, this dish is a delightful fusion of freshness and spice.
Course: Appetizer, Salad
Calories: 300kcal

Ingredients

  • For the Cured Salmon:
  • 1 lb 450g salmon fillet, skin removed
  • 1/2 cup 120g sea salt
  • 1/2 cup 100g granulated sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • Zest of 1 orange
  • 1 tablespoon 15g crushed black peppercorns
  • 1 small bunch of dill chopped
  • For the Jalapeño Cucumber Sorbet:
  • 2 large cucumbers peeled and seeded
  • 1 jalapeño seeded and chopped
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 120ml water
  • 1 tablespoon 15ml lime juice
  • 1 tablespoon 4g mint leaves, chopped
  • Pinch of salt

Instructions

  • Cured Salmon:
  • Prepare the Curing Mix: In a bowl, combine sea salt, granulated sugar, lemon zest, lime zest, orange zest, crushed black peppercorns, and chopped dill.
  • Cure the Salmon: Place the salmon fillet on a large piece of plastic wrap. Generously cover the salmon with the curing mix, ensuring it is well coated on all sides. Wrap the salmon tightly with the plastic wrap.
  • Refrigerate: Place the wrapped salmon in a shallow dish and refrigerate for 24-48 hours. Turn the salmon every 12 hours to ensure even curing.
  • Rinse and Dry: After curing, unwrap the salmon and rinse off the curing mixture under cold water. Pat dry with paper towels.
  • Slice: Thinly slice the cured salmon and set aside until ready to serve.
  • Jalapeño Cucumber Sorbet:
  • Make the Simple Syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.
  • Blend Ingredients: In a blender, combine the peeled and seeded cucumbers, chopped jalapeño, lime juice, mint leaves, and a pinch of salt. Blend until smooth.
  • Mix and Freeze: Add the cooled simple syrup to the cucumber mixture and blend again until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a container and freeze for at least 2 hours before serving.
  • Serving
  • Plate the Salmon: Arrange thin slices of cured salmon on a serving platter.
  • Add the Sorbet: Scoop a small ball of jalapeño cucumber sorbet and place it next to the salmon.
  • Garnish: Optionally, garnish with additional fresh dill, lemon zest, or microgreens.
  • Serve Immediately: Serve the cured salmon with jalapeño cucumber sorbet immediately for a refreshing and flavorful appetizer.