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The Burlington's Jacqui Gowan shares this flavoursome salad recipe - the perfect light lunch.
For the Salmon Gravalax::
In a large bowl mix half the dill, lemon zest, sugar and salt.
Place half the cure mix in a deep tray and lay the Salmon on the cure mix skin side up.
Place the remaining cure mix on top then cover and place in the fridge for 48 hours.
When ready wash off cure mix under cold water and cover with the remaining dill. Slice and serve.
For the Salad::
Place all ingredients (excluding capers ) in a large bowl and toss
Panfried capers to garnish
• The salmon is an excellent source of omega 3 fatty acids which are anti inflammatory agents
• No carbohydrates
• Source of vitamins and antioxidants from vegetables and herbs
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