Salmon is one of my favourite fish to eat. I enjoy eating it raw, cooked or cured. I like to do my own curing because it is simple and cheaper to do at home.
Beetroot Cured Salmon gives the cured salmon a subtle earthly flavour and when combines with orange zest and crushed coriander seeds produce a lovely essence. The beet juice tint the edges of the salmon slices a bright rosy red colour which looks lovely on a bed of green salad.
The method of curing is from Gordon Ramsay's Ultimate Home Cooking video but I couldn't find the exact recipe. This is my estimated version.
Beetroot Cured Salmon
1 piece of salmon, 300g
1 tablespoon coriander seeds, crushed
1 beetroot, grated
1 big orange zest
1/3 cup rock salt
1/4 cup sugar
ground black pepper
- Combine and stir beetroot, orange zest, coriander seeds,ground black pepper, rock salt and sugar together.
- Pat the mixture on the salmon and cover tightly with cling wrap. Place a heavy bottomed pan or pot to sit on the salmon and leave in fridge to cure overnight.(not more than 48 hours)
- Remove the beetroot mixture and rinse under cold tap. Pat dry the salmon with kitchen towel and slice thinly. The salmon is ready to eat.
This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy Kids,
Mich from Piece of Cake and Yen from Eat Your Heart Out.
Most Sunday school teachers don't expect much when it comes to appreciation. Many are teaching because they feel called to serve. They are willing to serve with little recognition and appreciation.
Last Saturday, we had our Sunday school retreat cum appreciation lunch. It was a time to evaluate progress and effectiveness and look into the new curriculum of study.
Because of the service by which you have proved yourselves, others will praise God for the obedience that accompanies your confession of the gospel of Christ, and for your generosity in sharing with them and with everyone else. 2 Corinthians 9:13