Cured Salmon Salad Recipe

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Salmon’s versatility and great flavour makes it Christmas day staple for many New Zealanders. This fresh summer dish is easy to prepare and can be served on its own or as part of your festive banquet.

A Rex Morgan Recipe

Serves Four

400 g piece fresh boneless salmon (skin on)

Salmon Marinade

100 ml of 42 Below vodka

10 peppercorns, crushed

2 tablespoons of rock salt

2 tablespoons of brown sugar

2 oranges, juice and grated rind


200 g of fresh baby salad leaves

One apple, sliced into thin sticks

Apple Vinaigrette

50 ml cider vinegar

50 ml apple syrup

10 g Dijion mustard

200 ml extra virgin olive oil

Salt and pepper


1. Combine all marinade ingredients, mix and rub onto salmon.

2. Take salmon and place skin side down, cover with cling film and leave in refrigerator to marinate for 24 hours

3. Remove salmon from cling wrap, wipe dry and slice thinly

4. Place salmon slices on serving plate, cover with baby salad leaves then apple

5. Mix together vinaigrette ingredients, stir thoroughly and drizzle over salad.

6. Season and serve


Match with Chardonnay




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