Beetroot Cured Salmon With Labneh, Orange and Fennel
Curing the salmon with beetroot transforms the flesh from orange to vibrant red. Smoky, tender salmon on a bed of fresh fennel and creamy labneh, topped with a bursting freshness of orange and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqsinthehills.com.au.
Cooking tools:
- Grill
- Smoker
- Glass dish
- Ceramic dish
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Parchment paper
- Paper towel
- Refrigerator
- Serving platter
- Cheesecloth
- Spoon
- Measuring spoon
- Tongs
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
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