Beetroot Cured Salmon With Labneh, Orange and Fennel | BBQs In The Hills

Ingredients

• ½ cup cup tightly packed brown sugar
• ¼ cup cup sea salt
• 2 medium sized fresh beetroots, finely grated
• 2 tbsp tablespoons finely grated orange zest
• 1 kg kg skin-on side of salmon, pin boned
• 2 tsp teaspoons olive oil
• ½ fennel bulb, shaved + fronds to garnish
• 2 oranges, segmented and cut into 1cm cubes
• 1 pomegranate, arils to garnish (optional)
• Round tortilla chips, to serve (optional)
• 200 g grams labneh *see Tip 1
• 1 l lemon, juiced
• 4 tsp teaspoons sumac
• Sea salt
• Freshly ground black pepper