Cured Salmon With Raisin, Grape & Pine Nut Vinaigrette

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

From Taste Magazine

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