Cured Salmon with Fennel and Carrot Salad [Bulkbites.com]

• Servings: 12
• Time: 45 minutes

Health benefits of eating salmon are many. Eating salmon reduces your chances of developing heart diseases and helps in strengthening your muscles. Having salmon for lunch regularly will also help in improved memory and brain functions. Other benefits include improved metabolism and lowering risks of diabetes. Eating carrots helps in preventing cancer and muscular degeneration. Carrots also possess powerful antiseptic properties.

Nutrition

• calories: 163
• protein: 15
• carbs: 11
• fat: 7
• saturated fat: 0.49
• polyunsaturated fat: 0.38
• monounsaturated fat: 2.47
• cholesterol: 1
• sodium: 27
• potassium: 82
• dietary fiber: 0.81
• sugars: 9.29
• vitamin a: 85
• vitamin c: 8
• calcium: 26
• iron: 0
• magnesium: 0
• complex carbs: 0.9
• other fats: 3.66

Ingredients

• 0.48 cup Sugars, granulated
• 0.96 dash Salt, table
• 6.96 1 piece Salmon fillet (Skin on)
• 0.96 1 cup Gin
• 0.48 cup, sliced Fennel, bulb, raw
• 3 tablespoon Oil, olive, salad or cooking
• 0.96 container Yogurt, Greek, plain, nonfat
• 2.04 medium Carrots, raw
• 0.96 fruit without seeds Lemons, raw, with peel
• 0.48 fl oz Lemon juice, raw

Instructions

• In a bowl, combine gin, fennel fronds, sugar and salt.
• Spread half the mixture in a baking dish. Now place salmon on top and cover it with remaining mixture.
• Place a plastic sheet over salmon and place a pan over it.
• Cook salmon until the flesh has darkened in color and holds firm.
• Rinse salmon and pat dry.
• In a large bowl, combine fennel bulb, carrots, lemon juice and the lemon slices.
• Season the ingredients with salt and keep it aside for at least 30 minutes.
• Now cut salmon at an angle against the grain.
• Use salt to season yogurt and spread it on plates.
• Top it with fennel fronds, carrot and fennel salad, fennel flowers and cured salmon.
• Serve immediately.