Salmon is an excellent fish to cure, as its oiliness and texture are perfectly suited to the technique and it makes the most of the  delicious fresh salmon we have in the shop. This chilli cured salmon recipe comes from “Nathan Outlaw’s Home Kitchen” and it is complemented by a fresh and zingy avocado and tomato salsa. If that chilli kick is a bit too much for you, serve a cooling dollop of natural yogurt with the salmon.

About The Author Nathan Outlaw

Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock, Cornwall – the only fish restaurant in the world to have two stars. Nathan gained much of his early experience in Padstow, working for Rick Stein. In 2007 Restaurant Nathan Outlaw was launched in Fowey and was quickly acclaimed as the best restaurant in Cornwall by Michelin. In 2010 Nathan relocated his restaurant to St Enodoc Hotel in Rock and then opened a second one, geared to more casual dining: Outlaw’s in Rock, Cornwall. In 2012 he launched Outlaw’s at The Capital, in Knightsbridge, and in 2013 he opened The Harbour restaurant in Port Isaac, Cornwall, and was awarded The AA’s Chef’s Chef of the Year Award in 2014. Nathan is a familiar personality on television with appearances on Saturday Kitchen, Great British Menu and Market Kitchen.

You can find out more about Nathan on his website here

Ingredients For Chilli Cured Salmon

Quantities here are for four people as a light lunch or starter

500g very fresh wild or farmed salmon from Walter Purkis & Sons trimmed and skinned
100g sea salt
100g soft light brown sugar
150ml white wine
3 red chillies, deseeded and chopped

For the salsa
2 avocados
1 red onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
4 ripe plum tomatoes, stalk ends removed,
cut into chunks
Juice of 2 limes
2 tbsp finely sliced coriander
1 tbsp finely sliced mint
100ml extra virgin olive oil
Sea salt and freshly ground black pepper

Cooking Method For Chilli Cured Salmon

To cure the salmon, lay the fish on a tray and sprinkle evenly with the salt and sugar. Turn the fish over a few times to ensure that it is well coated all over.

Put the wine and chillies into a blender and blitz for 1 minute. Pour the mixture overthe fish and turn it a few times to coat thoroughly. Cover with cling film and leave in the fridge to cure for 6 hours.

When the salmon curing time is up, unwrap the fish and wash off the cure under cold running water then pat dry with kitchen paper. Wrap the fish tightly in fresh cling film and place back in the fridge for 1 hour to firm up.

Meanwhile, make the salsa. Halve, stone and peel the avocados. Roughly chop the flesh and place in a bowl with all the other ingredients. Toss gently to mix, seasoning with salt and pepper to taste.

When the salmon is ready, slice it finely and arrange on a platter or individual plates. Spoon on some of the salsa and drizzle over a little olive oil. Serve cold or at room temperature, with the remaining salsa in a bowl on the side.

Photography credit David Loftus