Cured Salmon With Raisin, Grape & Pine Nut Vinaigrette

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Ingredients

    SALMON
    1 cup brown sugar
    Juice & zest ½ orange
    Juice & zest ½ grapefruit
    ½ cup volcanic salt or rock salt, ground
    1 Tbsp mixed peppercorns
    ½ cup dill, picked & chopped
    1 large knob ginger, peeled & grated
    ½ tsp ground ginger
    400g-800g salmon fillet

    VINAIGRETTE
    ¼ cup raisins, soaked & drained
    ½ 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

Description

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