Orange-cured salmon with a radish and coriander salad

Celebrity chef

Saturday 23 June 2012

Hopefully the weather over the next few months will improve some time to allow us to enjoy some delicious salads.

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martin wishart

While there are many classics – including caesar, waldorf and nicoise – this week's creation is a less familiar fusion of ingredients.

The cure for the salmon gives the fish a number of robust flavours, including vodka and orange. When preparing the fish, bear in mind that thicker fillets often need more time to marinade.

Select a really fresh piece of salmon – wild fish will taste fantastic but a piece of quality farmed salmon will be fine.Make sure to buy firm red radishes and a crisp mooli (giant white radish). If they are soft, it's a sign that they will have dried out inside and lost much of their flavour.Orange-cured salmon with a radish and coriander saladServes 4600g fillet of salmonFor the salmon cure:50g salt50g sugar2tbsp vodkaZest of one orangeFor the salad:1 Hass avocado4 oranges50g red radishes100g mooli1 bulb fennel50ml olive oil25g baby coriander shootsRemove any pin bones from the salmon with fish tweezers then line a baking sheet with clingfilm and place the fish on it, skin side down.Combine the salt, sugar, vodka and orange zest then spread the marinade over the salmon and press it down. Wrap the clingfilm around and over the top of the fillet. Place another baking sheet on top and weigh it down with jars or cans then refrigerate for 24 hours. Unwrap the fish and scrape off the marinade. Rinse the salmon under cold running water to remove the salt, then pat it dry with kitchen paper.To make the salad, peel and slice the avocado, segment the oranges and finely slice the radishes, mooli and fennel. Dress them with the olive oil and arrange on serving plates, topped with the baby coriander shoots. Slice the salmon as thinly as possible and place it on the plates next to the salad.WINE MATCH2009 Little Beauty, Sauvignon Blanc, Marlborough, New Zealand, £13.50, L'Art du VinAn aromatic, mouthwatering sauvignon blanc full of intense flavours of lime, mango and grapefruit.The Honours, 58a North Castle Street, Edinburgh. Visit www.thehonours.co.uk or call 0131 220 2513.

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Orange-cured salmon with a radish and coriander salad

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