New Zealand Semi-Cured Salmon Filled W/Kiwifruit and Avocado |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Preparation time does not include 2 hours to cure the salmon. Prep time includes 1 hour needed for baking potatoes. Ingredients:
2 tablespoons chervil, finely chopped |
1 tablespoon sea salt |
2 tablespoons brown sugar |
1 lemon, zest of |
1 teaspoon black pepper |
2 large potatoes, red skinned if available |
1 tablespoon butter |
1/4 cup cream |
1/2 cup arugula, chopped |
1 avocado, diced |
3 green kiwi fruits, diced |
1 green onion, chopped |
1 tablespoon fresh chervil, chopped |
1 tablespoon thai sweet chili sauce, sweet |
1 lemon, juice of |
1 tablespoon avocado oil (or other oil) |
4 salmon fillets |
2 cups snow peas |
Directions:
1. Preheat oven to 350°F.
2. For the Chervil Cure:.
3. Mix together chervil and lemon zest, rub into the salmon fillets.
4. Press salt, pepper, brown sugar on top and cover and refrigerated for 2 hours to allow flavours to infuse.
5. For the Potatoes:.
6. Bake at 350F for about 1 hour till cooked.
7. Scoop out the flesh and mash with the butter and cream then mix in the arugula.
8. For the Salsa:.
9. Stir avocado, kiwis, green onion, chervil, Thai, lemon juice and avocado oil together.
10. Sear the salmon fillets on a hot pan in a little oil until coloured on both sides.
11. If they still aren’t cooked through finish cooking in an oven.
12. Salmon should be served slightly underdone in the center.
13. Blanch the snow peas in boiling salted water.
14. Place a 7 cm ring onto each plate and press the arugula mash firmly into it. Remove the ring and place the salmon resting on the mash.
15. Serve with the kiwifruit and avocado salad and the snow peas.
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