Beetroot cured salmon with cucumber and apple salad

Hello, summer! This delicious recipe is perfect for the heat that lies ahead.

Rich in flavour and with a dash of sweetness, this tasty meal is loaded with omega-3 fatty acids and antioxidants, which support eye health and can help prevent eye disease. It’s also ideal for sharing with friends and family during the warmer weather!

This recipe has been reproduced with kind permission from Macular Disease Foundation Australia’s Christmas Recipes. 

Ingredients

Beetroot cured salmon

• 250 g cooked and peeled beetroot
• 175 g coarse sea salt
• 110 g caster sugar
• 3 tsp caraway seeds, crushed
• 3 tsp white peppercorns, crushed
• 1 kg salmon fillet, skin on
• Lavosh and micro rocket to serve

Cucumber and apple salad

• 2 green apples cut into batons
• 1 small red onion sliced into rings
• 1 telegraph cucumber, thinly sliced
• 2 tbs apple cider vinegar
• 1 tbs extra virgin olive oil
• 2 tsp horseradish paste
• 1 tsp caster sugar
• 1/4 bunch of dill fronds, picked

Method

Step 1: To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor until smooth.

Step 2: Spread half the curing mixture over the base of a glass or ceramic dish that is large enough to hold the salmon. Add the salmon skin-side down and cover with the remaining curing mixture. Cover with plastic wrap, then rest a smaller tray or chopping board on top of the salmon and weigh down with a few cans. Chill for two days to cure.

Step 3: For the salad, place all ingredients in a bowl and toss to combine.

Step 4: When ready to serve, remove the salmon from the dish, rinse under cold water and pat dry with a paper towel. Using a sharp knife, thinly slice the salmon at an angle, using the knife to release the salmon from its skin.

Step 6: Arrange salmon on a platter and serve with salad, lavosh and micro rocket.

A healthy diet helps your eyes – read more about eating for good eye health.