Ingredients
Preparation
- Slice the Norwegian salmon fillet into 2 cm thick portions.
- Mix the sugar and salt and cover the salmon. Leave to cure for 10 minutes before rinsing with cold water and carefully dry off the fish with a paper towel.
- Place the salmon portions on a baking tray greased with a little olive oil. Season with roasted black pepper and lemon zest.
- Bake the fish at 60 degrees for around 25-30 minutes until soft and ready to serve.
- While baking the salmon, slice the fennel thinly using a mandolin, soak in iced water for 5 minutes and pat dry. Marinate the crispy fennel with olive oil, a pinch of salt and lemon juice to taste.
- Cut the cucumber into thin slices using the long side of the cucumber, and marinate with lemon zest, salt and olive oil.
- Wash and finely dice the apple. Mix with finely-chopped chives, lemon juice and olive oil, and season to taste with salt and pepper.
- Serve the baked salmon portions with fennel, cucumber and apple vinaigrette.