Lemon and Chilli Cured Salmon with Horseradish Potato Salad

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 25, 2016.

Enjoy this fresh and zesty salmon dish

Ingredients

300g salmon fillet, cut into 2–3 pieces
½ –1 red chilli, seeds removed and finely chopped (depending on heat preference)
Zest of 1 lemon
½ teaspoon sugar
½ teaspoon salt

oven to 220oC. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
Add potatoes to pot of boiling water and cook for about 10 minutes, until just tender. Drain, transfer to a large plate and place in fridge to cool until needed.
Pat salmon dry with paper towels and remove any pin bones. In a small bowl mix chilli, lemon zest, sugar and salt together. Sprinkle over flesh side of salmon and gently press down to coat. Set aside to cure for 3–4 minutes.
Toss green beans on one side of prepared tray with a drizzle of olive oil and season with salt and black pepper. Place salmon, skin-side-down, on other side of tray.
Bake for about 5 minutes (depending on thickness), until salmon is just cooked but still pink inside and beans are tender. Remove from oven and rest for about 2 minutes. When salmon is cool enough to handle gently peel off the skin, if desired.
In a medium bowl combine lemon juice, parsley, horseradish, mayonnaise and spring onions. Add potatoes to bowl with horseradish mixture and toss to coat. Season to taste with salt and pepper.
divide horseradish potato salad and beans between plates. Top with salmon and garnish with spring onions and parsley.