Cured Salmon Gravlax with Green Chimichurri

Cured Salmon Gravlax with Green Chimichurri
Begin this recipe 3 days ahead.

Cured salmon is the perfect way to appreciate the high standard of Akaroa King salmon. With its rich peachy salmon colour and effervescent white marbling, this cured version lets our fish shine. Paired with spiced aromatics like paprika and oregano, and served with a refreshing chimichurri to bring in some freshness and zing, this is sure to be a winner for entertaining year-round.

Ingredients:

• 1 side fresh Akaroa King salmon
• 500g rock salt
• ½ cup (110g) caster sugar
• 1 tsp each sweet and smoked paprika
• 1 tbsp dried oregano (Greek variety)
• ½ tsp dried thyme
• 1 tsp ground white pepper
• Zest of 1 lemon, paired
• 1 garlic clove, bruised
• Crispy bread and crème fraiche to serve

Chimichurri:

• 1 bunch parsley, finely chopped
• 1 tbsp finely chopped coriander (optional)
• 1 garlic clove, finely chopped
• ¼ cup (60ml) red wine vinegar
• ¼ cup (60ml) olive oil
• 1 long red chilli, finely chopped (seeds in our out based on preference)
• 1 tsp dried oregano
• Juice of 1 lemon

Method:

1. To cure the salmon, combine salt, sugar, paprikas, dried herbs, lemon zest, and bruised garlic clove in a bowl.
2. Scatter a layer of this mixture lightly on a tray, then add the salmon, skin in contact with tray.
3. Cover the salmon evenly with the remaining salt mixture, ensuring it's well covered. Cover with plastic wrap, place another tray over the salmon to weigh it down slightly, and refrigerate for 72 hours or until the salmon feels firm when pressed in the middle and some of the salt has turned to liquid.
4. Remove the salmon from the salt and discard the mixture. Lightly rinse the salmon under cold water to remove any excess salt.
5. The cured salmon can now be chilled and kept in the fridge for up to 5 days.
6. For the chimichurri, mix all the ingredients together in a bowl and season to taste.
7. To serve, drizzle some of the chimichurri over the cured salmon, then slice it with a sharp knife.
8. Serve with crispy bread, crème fraiche, and the remaining chimichurri on the side.