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Asparagus and fennel salad with gravlax
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Prep Time:
1500 minutes
Cook Time:
Total Time:
1500 minutes
Elevate your salad with cured salmon, asparagus, and fennel drizzled with zesty lemon dressing.
Ingredients:
  • 3 (about 200g each) salmon fillets, skin on
  • 82.50 ml finely chopped fresh dill
  • 9.60 gm sea salt flakes
  • 10.00 gm caster sugar
  • 1 tsp coarsely ground mixed pepper medley
  • 20.00 ml vodka
  • 2 bunches asparagus, woody ends trimmed
  • 1 large fennel bulb, ends trimmed, quartered
  • 20.00 ml baby salted capers, rinsed, drained
  • 1 tsp finely chopped fresh dill, extra
  • 15.90 gm fresh lemon juice
Instructions:
  • Cover a baking tray with plastic wrap to shield the salmon. Gently lay the salmon, skin-side down, on the prepared tray. Mix dill, salt, sugar, and pepper in a small bowl. Evenly sprinkle the dill mixture over the salmon. Drizzle vodka evenly over the fillets.
  • Wrap the salmon tightly with plastic wrap and non-stick baking paper. Press down with a baking tray and weight it with cans. Refrigerate for 24 hours to cure.
  • Thinly slice the salmon crosswise using a sharp filleting knife.
  • Peel the asparagus and fennel into thin ribbons using a vegetable peeler. Combine with capers and extra dill in a bowl. Drizzle with oil and lemon juice, tossing gently until combined.
  • Place the salmon on serving plates, layer with the salad, sprinkle with pepper, and serve.

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