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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,042.2
  • Total Fat: 62.8 g
  • Cholesterol: 128.8 mg
  • Sodium: 14,652.1 mg
  • Total Carbs: 78.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 47.0 g

View full nutritional breakdown of Cured Salmon with Raisin, Grape & Pine Nut Vinaigrette calories by ingredient
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Cured Salmon with Raisin, Grape & Pine Nut Vinaigrette

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    SALMON
    1 cup brown sugar
    Juice & zest orange
    Juice & zest grapefruit
    cup volcanic salt or rock salt, ground
    1 Tbsp mixed peppercorns
    cup dill, picked & chopped
    1 large knob ginger, peeled & grated
    tsp ground ginger
    400g-800g salmon fillet

    VINAIGRETTE
    cup raisins, soaked & drained
    cup hot tea
    4 tomatoes
    6 Tbsp pine nuts
    1 Tbsp balsamic vinegar
    50g green grapes, halved & pipped
    4 strips orange peel, julienned and blanched
    Handful mint leaves, chopped
    Handful Italian parsley, chopped
    Juice 1 orange
    1 Tbsp Dijon mustard
    175ml olive oil

    TO ASSEMBLE
    150g button mushrooms
    Olive oil
    1-2 cups spinach leaves
    100g fet cheese, diced

Directions

SALMON
Combine all ingredients, except salmon, in a mortar and pestle and mix well.

Use tweezers to remove long pin bones in alsmon fillet. Put some of the sugar and juice mixture into a large snaplock bag, add the salmon fillet and cover with more mixture. Seal and refrigerate overnight.

Remove salmon rom the bag, scrape off the excess salt, thinly slice the salmon, then dress with some of the vinaigrette.

VINAIGRETTE
Soak the raisins in the hot tea until plump and cool, then drain well.

Place tomatoes in a bowl, cover with boiling water, leave for 30 seconds, drain and cool in cold water. Peel, cut into quarters, remove seeds and finely dice.

Gently heat a small non-stick frying pan, add pine nuts and dry roast, stirring and tossing until just starting to colour. Pour over balsamic and stir for 1-2 mintues as it evaporates and caramelises the pine nuts.

Mis all dressing ingredients together and seaon with salt and freshly ground pepper.

TO ASSEMBLE
Saute mushrooms in a little olive oil. Drain on kitchen paper. Steam spinach and season. Place salmon in a row on a serving plate. Add mushrooms, spinach and feta. Coat with vinaigrette and serve with warmed ciabatta.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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