Salmon Gravlax Salad with Raspberries and Lemon Dressing | RICARDO

Ingredients

• 1 lemon, zest finely grated
• 1 tbsp (15 ml) vodka
• 1 tbsp (15 ml) prepared horseradish
• ¼ cup (35 g) fresh raspberries
• ¼ cup (55 g) brown sugar
• ¼ cup (50 g) coarse salt
• 1 lb (450 g) salmon fillet with skin (taken from the thickest part of the fillet)
• 2 tsp (10 ml) maple syrup
• 1 tsp (5 ml) prepared horseradish
• ¼ cup (60 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) maple syrup
• 1 romaine lettuce heart, thinly sliced
• 1 English cucumber, cut into thin halfmoons
• 1 green onion, thinly sliced
• ½ lb (225 g) yellow wax beans, trimmed and blanched
• 1 cup (135 g) fresh raspberries
• Lemon wedges (optional)