Clementine & Dill-Cured Salmon with Pear & Watercress Salad

Recipe:
Lay the salmon fillets on a plate. Create the curing mix by mixing together the clementine zest, dill, salt, sugar and crushed peppercorns. Sprinkle the curing mix over the salmon making sure it’s evenly coated on the top and bottom. Leave in the fridge for 12 hours.

Remove the salmon from the fridge and rinse well under cold water to remove the cure and any excess salt. Place the salmon onto some kitchen roll and pat dry.

Cut the pear into quarters and remove the core. Slice from top to bottom into thin pieces. Make the salad by mixing the pear, watercress and clementine juice in a bowl with a pinch of salt and pepper.

Cut the salmon into slices and arrange on a plate. Dress the salad with the rapeseed oil and serve over the fish.