This video showcases a visually stunning and flavourful way to prepare cured salmon, using natural ingredients like beetroot and red cabbage to create vibrant colours. The BORA QVac system is highlighted for its ability to quickly infuse the salmon with marinade, a significant time-saver compared to traditional methods. The BORA Cool Combi XL is also featured for keeping the ingredients fresh.
Key Takeaways
- Achieve vibrant colours in cured salmon using natural ingredients.
- The BORA QVac speeds up the marinating process significantly.
- Proper chilling with the BORA Cool Combi XL is important for freshness.
The Art Of Colourful Cured Salmon
Cured salmon is a real showstopper, and this recipe takes it to the next level with a splash of colour. Forget bland, boring fish – we’re talking about salmon that’s as beautiful to look at as it is delicious to eat. The secret? Natural ingredients that pack a punch in both flavour and hue.
Ingredients For A Masterpiece
To get started, you’ll need a good side of salmon, about 800 to 1000 grams, ideally a nice middle cut with the bones already removed. For the basic cure, you’ll mix 500 grams of coarse sea salt with 250 grams of sugar. To that, add half a bunch of fresh dill, roughly chopped, and two teaspoons of lightly crushed fennel seeds. This mix forms the foundation for our delicious cured salmon.
Adding A Splash Of Colour
Once the salmon is cured, it’s time for the fun part – the colouring! You have a few fantastic options:
- Beetroot Red: Use 100 ml of 100% beetroot juice. This will give your salmon a lovely, deep red colour.
- Red Cabbage Violet: Opt for 100 ml of red cabbage juice. You can buy this or even press your own if you’re feeling adventurous. This creates a beautiful violet shade.
The Matcha Twist
For those who like something a little different, there’s a matcha marinade. It’s super simple: just mix one teaspoon of matcha powder with one teaspoon of agave syrup and one teaspoon of lime juice. This adds a fresh, green hue and a unique flavour profile.
The BORA Advantage: Speed And Freshness
What makes this recipe even more appealing is how quickly it can be done, thanks to the BORA QVac. Instead of waiting hours for the marinade to soak in, the vacuum system gets those flavours and colours into the salmon in just minutes. It’s a real game-changer for busy cooks.
And to keep everything perfectly fresh and ready for serving, the BORA Cool Combi XL is your best friend. It ensures your beautifully coloured salmon stays chilled and at its best until you’re ready to present it.
So, which colour would you go for? The bright red, the deep violet, or the fresh green? Let us know!
