Citrus-Cured Salmon & Summer Garden Crudo

A vibrant and refreshing cold dish, perfect for a light lunch or elegant starter. Fresh citrus and crisp vegetables mingle with delicate salmon, creating a symphony of flavours and textures.

Ingredients

• 8 oz Salmon fillet, skin removed, pin-boned
• 1 Lemon, zested and juiced
• 1 Lime, zested and juiced
• 1 Orange, zested and juiced
• 1 Red Bell Pepper, finely diced
• 1 Yellow Bell Pepper, finely diced
• 2 medium Carrots, peeled and finely diced
• 1 head Lettuce, such as little gem or butter lettuce, leaves separated and washed
• 4 Eggs, hard-boiled and quartered
• 4 Radishes, thinly sliced
• 2 Pickles, finely diced
• 2 Green Onions, thinly sliced
• 1/4 cup Strawberry, finely diced
• 1/2 cup Pineapple chunks, small dice
• 1/2 cup Diced Mango, small dice
• 1/2 cup Diced Watermelon, small dice
• 1/2 cup Diced Melon, small dice
• 1 cup Broccoli florets, blanched and shocked in ice water, then chopped
• 1/2 cup Diced Sweet Potatoes, roasted until tender and cooled
• 1/2 cup Corn kernels, grilled or pan-fried and cooled
• 2 tbsp Apple Cider Vinegar
• 1/4 cup Olive Oil, extra virgin
• 1 tbsp Fresh Herbs, such as dill, parsley, or chives, finely chopped
• Salt and freshly ground Black Pepper, to taste
• Optional: Pinch of red pepper flakes for a hint of heat
• Optional: Splash of hot sauce

Method

1. Cure the Salmon: In a non-reactive dish, combine the lemon zest and juice, lime zest and juice, and orange zest and juice. Add a generous pinch of salt and a grind of black pepper. Place the salmon fillet in the citrus mixture, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, turning the salmon once halfway through. This will "cook" the salmon using the acidity of the citrus.
2. Prepare the Vinaigrette: In a small bowl, whisk together the apple cider vinegar, olive oil, fresh herbs, salt, pepper, and a pinch of red pepper flakes (if using). Set aside.
3. Assemble the Crudo: Arrange the lettuce leaves on a large platter or individual plates.
4. Remove the salmon from the citrus cure, pat it dry with paper towels, and thinly slice it against the grain. Arrange the salmon slices artfully over the lettuce leaves.
5. Scatter the diced bell peppers, carrots, radishes, pickles, green onions, strawberry, pineapple, mango, watermelon, melon, broccoli, sweet potatoes and corn over the salmon.
6. Arrange the hard-boiled egg quarters around the platter.
7. Drizzle the vinaigrette generously over the entire crudo.
8. Serve immediately or chill briefly before serving.

Chef's Note

For an added layer of flavour, try grilling the salmon briefly before curing it. This imparts a smoky char that complements the bright citrus notes. If you're not a fan of raw or cured salmon, feel free to use grilled or pan-seared salmon that's been cooled.