This Soy & Chilli-cured Salmon with grilled calamari & apple slaw makes an elegant starter for a lunch or dinner. Enjoy it with Brown Brothers Cellar Door Release Half-dry Riesling.The off-dry nature of the wine works perfectly with the spice of the chilli-cured salmon. The lemon citrus flavour is a refreshing complement to the apple slaw. It has great intensity and really lifts the grilled calamari characters.
500 g Huon salmon fillet, skin on, bones removed
1 bunch coriander, roots and stems
2 birdseye chillies, roughly chopped
400 ml light soy sauce
7 cm piece of ginger, peeled and roughly chopped
30 ml fish sauce
40 ml rice wine vinegar
1 Tablespoon sugar
1 Tablespoon lime juice, plus extra to taste
1 long red chilli, finely diced
1/4 wombok (cabbage), shredded
1 carrot, julienned
1/2 bunch coriander leaves
1/4 bunch mint leaves
2 spring onions, finely cut on the diagonal
2 fuji apples, julienned
black sesame seeds to garnish
1 Tablespoon sesame oil
400 g calamari, cleaned, scored and cut
zest of 1 lime
For the salmon marinade: carefully wash the corander and clean the roots well. Pick off half the leaves and set aside for the slaw. Place the rest of the coriander (leaves, roots and stems), ginger, chillies and soy sauce into a food processor and puree. It should remain somewhat coarse.
Pour some of the marinade into a dish that is slightly larger than the fillet and place the salmon on top. Pour over the rest of the marinade, submerging the salmon. leave in the fridge for 24 hours to cure.
When done, remove the salmon from the marinade and rinse well under cold water. Dry the fillet with paper towel and replace in fridge until needed.
For the apple slaw dressing, place the fish sauce, vinegar, water and sugar in a medium sized pan and cook over low heat until the sugar dissolves. remove from the heat. Stir in one tablespoon of lime juice and the chilli. Check the taste and add more lime juice as desired. The dressing should sweet, salty and sour. Set aside to cool.
When ready to serve, preheat a grill plate or barbecue grill to a high heat.
Place all the ingredients for the slaw into a serving bowl except for the apples, which should be cut at the last minute to avoid oxidisation.
Remove the salmon from the fridge and cut into thin slices. Arrange the salmon slices onto serving plates.
Cut the apples; combine them with the slaw and then dress, mixing well. Arrange the slaw on top of the salmon and garnish with black sesame seeds.
At the last minute, add the oil to the hot grill plate or barbecue and grill the calamari for 2-3 minutes, until cooked through, then sprinkle with the lime zest. Arrange the calamari on top of the salmon and serve immediately.