Last night for dinner we had a recipe of Gary Mehigan's from Good Chef Bad Chef, sugared cured salmon. I have been seeing recipes for cured salmon pop up here and there and have really been wanting to try it. The reason this one took my fancy is because after curing, which I did for 24 hours, you actually sear the salmon briefly on the outside. I am somehow less scared of eating it seared! He suggests a mussel vinaigrette to accompany the salmon but i adapted the recipe (alot) and made a wonderful tomato and pea dressing.
I cooked the spring onion and garlic in olive oil before searing my salmon (very briefly) and setting aside. I then added a dash of white wine and allowed to bubble away a little before adding a little vegetable stock. I reduced this for a few minutes on high and then put in my peas and cherry tomatoes.
I then served the whole thing with some crispy baked potatoes.
The salmon itself was quite salty and I should have under seasoned my sauce to compliment the salmon better. The texture and flavour was very velvety. I was pleased with my sauce, I thought the sweet peas and tomato went quite well. Overall a very interesting dish that I am glad I cooked, very nice for summer. I am not sure I would cook it again, it was not quite as nice as a fresh piece of salmon.