Home Cured Mulled Wine Spiced Atlantic Salmon With Fresh Baby Kale & Northern Spy Apple Salad With Pomegranate Gastrique
1 kg fresh Atlantic salmon fillet
1.3 kg kosher salt
Zest of 2 oranges
5 cups brown sugar
1 dried bay leaf
½ cup white sugar
50 grams white peppercorns
50 grams dried star anise
300 ml red wine vinegar
50 grams fennel seeds
50 grams coriander seeds
1 litre pomegranate Juice
10 grams cloves
Zest of 2 lemons
1 bunch baby kale washed and dried
2 Northern Spy apples thinly sliced Seedlings (optional)
Cure Mix: Combine dried bay leaf, white peppercorns, dried star anise, fennel seeds, coriander seeds and lemon and orange zest in a grinder and pulse until fine course in texture. In a large bowl, combine salt, brown sugar and spice mix and stir.
Place salmon on a parchment lined sheet tray and cover with the cure mix. Refrigerate for two to twelve hours for a light cure or from twelve to twenty four hours for a heavy cure.
Pomegranate Gastrique: Using a large sized sauce pan on low heat, add sugar and melt. Allow sugar to cook until caramel in colour. Immediately add red wine vinegar followed by pomegranate juice. Increase heat to simmer and reduce sauce until it lightly covers the back of a spoon. Cool and reserve.
COMPOSITION: Gentl y remove the salmon and rinse under cold water. Place on cutting board and pat dry w ith paper towel. Thinlyslice and plate. Place kale and apple slices over salmon. Spoon pomegranate gastrique over salmon/salad and garnish with seedlings.