Best Salmon Marinade Recipe – Citrus Fruits and Pickled Kiwi
Recipe: Salmon marinade in citrus fruits and pickled kiwi.
Tips to prepare the best salmon marinade
Let the salmon to marinade for a minimum of 30 minutes so that is will have all the time to soak up all of the great flavors, but definitely not more than an hour. Marinating for longer may result in a soggy piece of fish. Remember to always marinate your salmon in the refrigerator so that it stays fresh. That is very important!
With only 5 minutes of prep time, this delectable and nutritious salmon marinade recipe is a flavorful and also an healthy way to enjoy a seafood feast. This is the best salmon marinade because of the simple, basic combination of lemon, ginger, herbs, and olive oil.
For a great meal that fits into your hectic schedule, serve the fish with a crusty baguette and a Caesar salad.
This salmon marinade recipe is for 6 servings
For the salmon marinade:
- Combine the coarse salt, sugar and zest of half an orange and a lime.
- Remove the skin from the salmon and cover it with this mixture on all sides.
- Leave to marinate for 1 hour in the refrigerator, rinse it thoroughly and cut it into very thin slices (approximately 0.5cm).
For the pickles:
- Remove the skin from the Adour kiwis and cut them into sticks half a centimeter thick. Peel and cut the ginger into thin slices.
- Marinate for 1 hour in cider vinegar. Peel the beets and cut them into very thin slices using a mandolin.
Finishing :
Arrange the salmon in a rosette. Place the beet slices like petals on the salmon, pushing them down a bit to hold them together.
Add over the kiwi pickles. Drizzle with a drizzle of olive oil and a little ginger cider vinegar.
Ingredients:
- 3 Kiwis
- 1 orange
- 1 lime
- 600g fresh salmon
- 600g of coarse salt
- 300g of caster sugar
- 200g colored beets: red, yellow and Chiogga beet
- 30g of ginger
- 40cl of cider vinegar
- 20cl olive oil
Enjoy!
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This sounds delicious! I’ve been on a pescatarian diet at the moment and salmon recipes are my go to at the moment. I did want to about a few of your ingredients, which I can’t seem to find in any of my local grocery stores: caster sugar, yellow and chiogga beets, and cider vinegar. Are there any substitute to these that are more easily accessible? If not, what recipe modifications do I need to make so that the flavor is not off?
Thanks for such a great recipe! Looking forward to hearing from you.
Thanks for commenting on my recipe Emilie. The ingredients are rather basic but they might be called differently in your part of the world. If you ask your grocer he / she might be able to point you in the right direction, or suggest a substitute which could lead to an even more yummy dish that you could share with us here.
Bon appétit! 😋
John