FOOD & DRINK BLOG: JCG COOKING SALMON MARMALADE RECIPE
GRAVLAX OF SALMON WITH FENNEL AND CUCUMBER SALAD
SERVES FOUR PEOPLE:
600 gr fresh, skinless salmon
1 jar JCG Cooking salmon marmalade
For the salad:
6 cl rapeseed oil
2 tbsp lime juice
1 spring onion, cut into fine strips
1 clove of garlic, finely chopped
1 tsp fresh ginger, minced
1 tsp honey
1 tsp curry powder
2 small cucumbers, cut in strips or spaghetti-like
35 gr seaweed
1/2 fennel, cut in thin strips
35 gr strawberries, in small pieces
4 strawberries, in small pieces
18 gr puffed quinoa (red quinoa is used for this recipe)
The day before:
Marinade the salmon with 1/2 jar of JCG Cooking salmon marmalade.
The day of serving:
In a bowl, mix the rapeseed oil, lime juice, spring onion, garlic, ginger, honey and curry powder. Season to taste with salt and pepper.
Add the rest of the salad ingredients to the bowl and toss to cover in the vinaigrette.
Using kitchen roll, wipe off the excess salmon marmalade. The gravlax is now ready! Carefully slice the salmon into thin slices.
Divide the salad between four bowls or plates. Place the gravlax on top of each serving and garnish with the strawberry slices and puffed quinoa.
And now enjoy!
Recipe by: https://www.hap-en-tap.be/gravlax-van-zalm-met-venkel-en-komkommersalade/