Lunch

Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette is for Lunch.

Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette takes 720 minutes to prepare.

Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette takes 90 minutes to cook.

Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette makes 4 servings.

The ingredients for Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette are:

SALMON
1 cup brown sugar
Juice & zest ? orange
Juice & zest ? grapefruit
? cup volcanic salt or rock salt, ground
1 Tbsp mixed peppercorns
? cup dill, picked & chopped
1 large knob ginger, peeled & grated
? tsp ground ginger
400g-800g salmon fillet

VINAIGRETTE
? cup raisins, soaked & drained
? cup hot tea
4 tomatoes
6 Tbsp pine nuts
1 Tbsp balsamic vinegar
50g green grapes, halved & pipped
4 strips orange peel, julienned and blanched
Handful mint leaves, chopped
Handful Italian parsley, chopped
Juice 1 orange
1 Tbsp Dijon mustard
175ml olive oil

TO ASSEMBLE
150g button mushrooms
Olive oil
1-2 cups spinach leaves
100g fet cheese, diced

Here is how you make Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette:

SALMONCombine all ingredients, except salmon, in a mortar and pestle and mix well.Use tweezers to remove long pin bones in alsmon fillet. Put some of the sugar and juice mixture into a large snaplock bag, add the salmon fillet and cover with more mixture. Seal and refrigerate overnight.Remove salmon rom the bag, scrape off the excess salt, thinly slice the salmon, then dress with some of the vinaigrette.VINAIGRETTESoak the raisins in the hot tea until plump and cool, then drain well.Place tomatoes in a bowl, cover with boiling water, leave for 30 seconds, drain and cool in cold water. Peel, cut into quarters, remove seeds and finely dice.Gently heat a small non-stick frying pan, add pine nuts and dry roast, stirring and tossing until just starting to colour. Pour over balsamic and stir for 1-2 mintues as it evaporates and caramelises the pine nuts.Mis all dressing ingredients together and seaon with salt and freshly ground pepper.TO ASSEMBLESaute mushrooms in a little olive oil. Drain on kitchen paper. Steam spinach and season. Place salmon in a row on a serving plate. Add mushrooms, spinach and feta. Coat with vinaigrette and serve with warmed ciabatta.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Cured Salmon with Raisin, Grape and Pine Nut Vinaigrette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,042.2

• Total Fat: 62.8 g
• Cholesterol: 128.8 mg
• Sodium: 14,652.1 mg
• Total Carbs: 78.1 g
• Dietary Fiber: 3.9 g
• Protein: 47.0 g