1 cup black quinoa
3 tbsp coarse sea salt
2 ½ tbps coconut sugar
1 tbsp of grated ginger
1 lime (zest only)
500g whole piece of Salmon side, pin boned, skin on
40mls extra virgin oil for after the fish has cured.
¼ cup of lime juice
¼ cup mirin
2-3 tbsp macadamia nut oil
1 ½ tsp Celtic sea salt
1 cucumber, finely sliced into disks
1 bunch of coriander, coarsely chopped
1 handful of mint leaves, coarsely chopped
1 small handful of basil, coarsely chopped
1 med apple julienned thin matchsticks
1 cup black quinoa, sprouted
Salt flakes and pepper to taste
To sprout the quinoa place 1 cup of black quinoa (yields about 2 cups of sprouted quinoa) in a sprouting jar and cover with water then soak for six hours, changing the water at least once. Give them a good wash and then drain. Place back in the sprouting jar and leave in a cool dark place. Every 8 hours rinse with fresh water and drain again. To assist with the sprouting sit the jar upside down in a strainer over a bowl to catch excess water. They will take 2-3 days to sprout and are ready to use when the sprout is as long as the actual grain.
To cure the salmon, place salt, coconut sugar, fresh ginger and lime zest into a bowl and combine well, coat both sides of the salmon thoroughly with the mixture. Place on a plate, cover with cling film and put it in the fridge for 2 hours. Don’t leave for any longer than 2 hours or the fish will over cure.
To make the salad dressing combine lime juice, mirin, macadamia oil and salt in a bowl and set aside.
To smoke the salmon using a smoking rack, preheat the barbecue and light wood chips as per instructions. (Add a sprinkle of hickory chips for more of a smoky flavour).
Lightly oil the salmon and lay the fish on the smoker tray and smoke for 5 minutes on high heat, turn down and smoke for 5 minutes on low heat then turn off the heat and leave on the residual heat for another 5 minutes. The flesh becomes slightly darker and slightly tacky to touch, the flesh should still be a bit rosy in the centre. Gently peel off the skin and discard.
To assemble, arrange the cucumber, coriander, mint, basil, apple, and sprouted black quinoa on a large serving plate or wide shallow bowl. Flake large pieces of smoked salmon over the salad and spoon over the dressing.
TIP: If sprouting quinoa is not an option, use 2 cups of cooked black quinoa.
“This is an edited recipe extract from Karen Martini & Richard Barassi – The Intolerant Cooks and airs weekly at 4pm Sunday on 7Two.”