For 4 portions

250 g salmon with skin
100 g brown sugar
70 g coarse salt
100 ml rum (anything you have at home would do)
30 g sour cream
1 lemon
20 g wild black rice
1 granny smith apple
1 mini bell pepper
1 cucumber
sunflower oil

Salmon marinating is a really traditional process. The most popular recipe is gravlax (salt, sugar and dill), which actually preserves the fish, too. Salmon contains a significant amount of fat that absorbs most of the flavour when marinated.

Debone the fish (use tweezers for the bones) and scrape off the scales. Combine the salt and sugar and put the fish into a deeper container: it will release a lot of juice. Cover the salmon with the mixture from all angles and drizzle with rum at the end. Put it in the fridge and weight it down with another container (be careful not to smash the fish). Leave it there for at least 16 hours. Rinse the salmon with water, dry it and remove the skin.

Julienne the cucumber – we used the endless julienne cutter that makes the process much easier. Cut the apple: you can make little rounds or any shapes you prefer, and slice the mini pepper.

Heat the oil in a small pot and fry the wild rice at the highest temperature possible – it will only take a few seconds. Dry the rice on paper towel and season with salt. The rice will puff and the skin will crack.

Mix the sour cream with some lemon juice. Slice the lemon zest thinly and use it to decorate the dish.

Cut the fish into thin slices. Put everything on a plate and sprinkle with puffed rice. Enjoy!

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 For 2 portions

300 g salmon
100 g cauliflower
100 g bulgur
1 big bottom mushroom
1 bok choy
50 g broccoli
2 ml lemon vinegar
60 ml extra virgin olive oil
a piece of butter
salt, pepper, some oil

Dry the fish, remove the scales and take out the bones with tweezers. Season with salt. I like to use mineral salt from Spain, it is a bit more expensive, but worth it – I only use it for fish and meat. Rub some olive oil into the skin: we will put only a little bit in the pan later. Salmon contains a lot of fat, so no need to pour in too much.

Put the salmon in a hot pan skin down and sear for about 5 minutes, until the skin gets crispy and golden. Take it out and cut off the skin – be very careful. Put it back to the pan (the skin, too) and finish the searing. The fish should be pink inside, there is nothing worse than dry fish. Well, maybe dry pasta! Haha.

Cook the bulgur in lightly salted water until soft. Cut the nice parts of the cauliflower into thin slices, I use a knife, but even a mandoline would be great and put it on the side. You can use a hand blender for the rest. Drain the bulgur, add a piece of butter and mix it with cauliflower (not with the nice pieces, you will use these for plating). Season to taste.

Slice the remaining veggies into the thinnest slices as possible. The vinaigrette is very simple: just mix together the olive oil, vinegar and salt.

Arrange everything on a plate and drizzle with vinaigrette. Enjoy!

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