Quick-cured Salmon Salad with Pickled Tomatoes

Don’t slave over the stove when this delicious raw recipe can be whipped up in no time
Quick-cured Salmon Salad with Pickled Tomatoes
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Quick-cured Salmon Salad with Pickled Tomatoes
July 16, 2019
Preparation Time 20 minutes (plus curing time)
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


To cure the salmon

225g spinneysFOOD Sea Salt Flakes
60g granulated sugar
1 lemon, zested
1 lime, zested
2 fennel fronds, finely chopped
½ tsp spinneysFOOD Fine Black Pepper
1 salmon side, skin on

To pickle the tomatoes

500g mixed exotic tomatoes, halved and quartered
½ tsp spinneysFOOD Whole Black Peppercorns
250ml apple cider vinegar
250ml boiling water
1 tbsp spinneysFOOD Fine Sea Salt Crystals
1 tbsp spinneysFOOD Honey
1 star anise

To serve

180g mixed salad leaves, rinsed
2 tbsp olive oil
spinneysFOOD Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
1 candy beetroot, sliced thinly on a mandoline


  • 1

    To cure the salmon, combine all the ingredients except for the salmon in a medium bowl

  • 2

    Place the salmon skin-side down in a large dish. Spoon the cure over the flesh and pat it down gently to secure. Cling wrap the container and place it in the fridge for 2 hours

  • 3

    To pickle the tomatoes, place the tomato halves and quarters in a 750ml capacity jar

  • 4

    Combine the rest of the ingredients in a jug and pour over the tomatoes

  • 5

    Seal and refrigerate for at least 30 minutes

  • 6

    Drizzle with the olive oil and season well before serving with slices of candy beetroot and edible flowers


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