Date Night Salmon Salad

Indulge in an outrageously delicious beetroot-cured salmon combined with the tantalising allure of pomegranate, a fruit as exotic as it is enticing. Its vibrant ruby-red arils, bursting with a sweet and tangy nectar add an irresistible touch of sensuality to your date night affair.

Ingredients

• 150g raw fresh salmon*
• 2 tbsp. Brown sugar
• 2 tbsp. Crushed Salt
• 1 tsp lemon zest
• 1 tbsp. Lemon juice
• 100g baby beetroot cooked and grated (for the curing mixture)
• 3 baby beetroot, quartered (for the salad)
• 1/2 green apple, finely sliced
• 1/2 pomegranate
• A handful of chopped walnuts
• A few handfuls of salad leaves
• 40g Danish feta
• 1/3 cup fresh dill
• Dressing**

*  If available, sashimi-grade salmon is ideal for this recipe, otherwise, just ensure the salmon is really fresh.
** This salad is so flavoursome on its own but also works well with a pomegranate vinaigrette, or balsamic-style dressing.

Method

1. Mix together the 100g grated baby beetroot, salt, sugar and lemon (this can be done with a food processor or stirred if you prefer a chunky liquid)
2. Place the salmon in a small dish or snap lock bag and pour in the liquid
3. Refrigerate for 24 hours
4. Remove your pomegranate arils and set aside
5. Prepare your salad by layering your salad leaves, green apple, chopped walnuts and quartered beetroot
6. Crumble the 40g Feta
7. Finely slice or shred the cured salmon and place over the salad
8. Add in the pomegranate and top with the dill

Nutritional Information