Apple Cured Salmon with Fennel Salad

This elegant dish combines the subtle sweetness of apple-cured salmon with the crisp, refreshing bite of a fennel salad. It's a simple yet impressive recipe that feels indulgent while remaining light and healthy. Perfect for a special occasion or when you want to treat yourself to something delicious without spending hours in the kitchen.

Ingredients

1 lb 12 oz (800 g) salmon fillet with skin
1 bulb of fennel
1/2 cup (115 ml) chopped fresh parsley
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) liquid honey
1/2 lemon, peeled, grated zest and squeezed juice
Salt and pepper to taste

Instructions

1. Begin by preparing the fennel salad. Slice the fennel bulb into thin wedges and place them in a bowl.

2. In a small bowl, whisk together 3 tablespoons olive oil, 1 teaspoon honey, the zest of 1 lemon, and 1 tablespoon lemon juice until well combined.

3. Pour the dressing over the fennel slices and toss to coat. Season with salt and pepper to taste.

4. Cover the bowl with plastic wrap and refrigerate until ready to serve.

5. Next, prepare the apple cure for the salmon. Peel, core, and slice 1 apple into thin wedges.

6. Lay the apple slices evenly over the salmon fillet, leaving a small border around the edges.

7. Place the salmon on a large plate or tray, skin side down. Cover the salmon with plastic wrap, pressing it directly onto the surface of the fish to remove air pockets.

8. Place a heavy object, such as a cast iron skillet, on top to weigh it down. Refrigerate for at least 2 hours or overnight.

9. After curing, remove the salmon from the refrigerator and carefully peel off the plastic wrap. Rinse the salmon gently under cold running water to wash away the apple mixture. Pat the fish dry thoroughly with paper towels.

10. Using a sharp knife, slice the salmon into thin pieces.

11. To serve, place a slice of cured salmon on each plate. Top with a spoonful of the chilled fennel salad.

12. Sprinkle with chopped fresh parsley and a pinch of salt and pepper. Serve immediately.

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