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69% would make again

Gin And Tonic Cured Salmon

Gin & Tonic + Cured Salmon = Heaven 🍸 🍽

Tasty Team
Total Time

40 minutes

40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Total Time

40 minutes

40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

For the salmon:

  • 1 ½ lb salmon fillet (600 g)
  • 2 cups beetroot (250 g), grated
  • 1 bunch fresh dill, finely chopped
  • ½ lemon grated lemon zest
  • 15 mL lemon juice (15 mL)
  • ½ cup sea salt (80 g)
  • ½ cup caster sugar (130 g)
  • 40 mL gin (40 mL)

For the pickle:

  • 4 tablespoons olive oil
  • 1 onion onion, finely chopped
  • ½ cup tonic water (100 mL)
  • ½ cup caster sugar (100 g)
  • 1 cup fresh coriander (30 g), finely chopped
  • ¼ cup red chilli (30 g), finely chopped
  • ¼ cup lime juice (30 mL)
  • 1 oz white wine vinegar (30 mL)
  • 20 g fresh ginger (20 g), grated
  • 2 tablespoons honey
  • 2 tablespoons corn flour
  • 1 lime lime zest
  • 1 teaspoon sea salt
  • 1 pinch of black pepper

Nutrition Info

  • Calories 644
  • Fat 28g
  • Carbs 74g
  • Fiber 5g
  • Sugar 61g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
  2. Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
  3. In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water and cornstarch. Mix well on a medium heat for 2 minutes, reduce to a low heat and simmer for 20. Remove from heat and empty into an airtight jar or container.
  4. Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
  5. Serve with salad and the lime tonic pickle

Ingredients

for 4 servings

For the salmon:

  • 1 ½ lb salmon fillet (600 g)
  • 2 cups beetroot (250 g), grated
  • 1 bunch fresh dill, finely chopped
  • ½ lemon grated lemon zest
  • 15 mL lemon juice (15 mL)
  • ½ cup sea salt (80 g)
  • ½ cup caster sugar (130 g)
  • 40 mL gin (40 mL)

For the pickle:

  • 4 tablespoons olive oil
  • 1 onion onion, finely chopped
  • ½ cup tonic water (100 mL)
  • ½ cup caster sugar (100 g)
  • 1 cup fresh coriander (30 g), finely chopped
  • ¼ cup red chilli (30 g), finely chopped
  • ¼ cup lime juice (30 mL)
  • 1 oz white wine vinegar (30 mL)
  • 20 g fresh ginger (20 g), grated
  • 2 tablespoons honey
  • 2 tablespoons corn flour
  • 1 lime lime zest
  • 1 teaspoon sea salt
  • 1 pinch of black pepper

Nutrition Info

  • Calories 644
  • Fat 28g
  • Carbs 74g
  • Fiber 5g
  • Sugar 61g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
  2. Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
  3. In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water and cornstarch. Mix well on a medium heat for 2 minutes, reduce to a low heat and simmer for 20. Remove from heat and empty into an airtight jar or container.
  4. Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
  5. Serve with salad and the lime tonic pickle

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