Alive and Cooking

Botanical Cured Salmon

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250 g salmon fillet
2 thin strips fresh pickled seaweed, 1 cm in width
1/3 kohlrabi, thinly sliced
1 heaped tbsp. avocado puree
6 beach bananas
Extra virgin olive oil
Salt and pepper

Pickling Liquid:

3 tbsp. champagne vinegar
½ tsp sugar
½ tsp salt

Nori Dressing:

1 packet nori sheets
2 tbsp. sherry vinegar
3 tbsp. mirin
Generous pinch salt and pepper
Generous splash vegetable oil

Brine Liquid:

½ bunch coriander
½ small orange (peel only)
½ lemon (peel only)
3 star anise
3 dried bay leaves
½ tbsp. coriander seeds
1 tbsp. mustard seeds
1 tbsp. caraway seeds
6 cardamom pods
½ tbsp. cumin seeds
1 heaps tbsp. brown sugar
40 g salt
½ tsp. black cracked pepper
400 ml water


Add all the brine ingredients into a small saucepan, stir and simmer for 10 – 15 mins. Once simmered, pour over the salmon and set aside to pickle for 10 mins.
Add the kohlrabi to the pickling liquid and set aside for 10 mins.
In a food processor, blitz all the nori dressing ingredients together until completely smooth.
Dress the pickled seaweed with a splash of oil and a sprinkle of salt and pepper.
Pop the salmon on a plate, sprinkle with pepper and char with a blow torch. Brush the avocado puree next to the salmon, curl up pieces of kohlrabi and place around the salmon, scatter over the beach bananas, spiral the pickled seaweed around the plate and dress with small dollops of nori dressing.
Serves 1

Botanical Cured Salmon