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This salad is spicy! Salmon marinated for a few days in sugar, salt, cayenne, hot sauce and cognac (the same idea as Gravlax) and served on a bed of preserved seaweed. This dish is inspired by the "Poke Salad" served at one of our favorite restaurants, but it's quite different in how the fish is prepared. To make this a full dinner, you can serve it with pancakes.
- 2 lb / 1kg raw salmon fillet (skin-on, scaled).
- 2 tbsp coarse salt
- 2 tbsp sugar
- 1 tsp freshly ground pepper
- 2 tsp cayenne
- ¼ cup / 60ml hot sauce
- 2 cloves garlic, minced
- 2 tbsp cognac
- ca. 1 lb / 500g seaweed salad (buy prepared or see for example this recipe for seaweed salad)
- Mix salt, sugar and freshly ground pepper
- Cut the fillet in half
- Place one half-fillet skin-down in a plastic container.
- Sprinkle with the garlic.
- Cover with cayenne and the salt-pepper-sugar mixture.
- Pour hot sauce over the fillet.
- Place the second half of the fillet on top, this time skin-up.
- Pour cognac over the fillets.
- Weigh down the fillets. I found it is best to use a plastic container with a lock-on lid and place a smaller container upside down on top of the fish before putting on the lid. See pictures in the Gravlax recipe.
- Cure in the refrigerator for a few (2-4) days.
- Cut off skin, then cut the fish into ½ in / 1cm cubes, Put in bowl and pour 2-3 tbsp of the marinating liquid over the fish cubes. Toss well.
- Serve on a bed of preserved asian seaweed.
Preparation time: 30min + 2-4 days for curing
Yields 4-6 servings
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