RECIPES

Paprika cured salmon

Return recipes

Paprika cured salmon recipe

Preparation: 

  1. For this fish the most important is that you find the freshest skin on salmon. I recommend that you buy a half side of salmon filet. If there are any bones left pull them gently so none remain.
  2. In a bowl mix all of the ingredients, other than the Extra Virgin Olive Oil from Spain, arugula and vinaigrette. 
  3. In a shallow pan place the salmon skin down, cover the meat with the mixture and refrigerate for 2 to 3 days flipping the salmon every 12 hours and rubbing the mixture all over. When the salmon is cured rinse with cold water, pat dry with a clean towel and little drizzle with Extra Virgin Olive Oil from Spain, with your hands spread the EVOO all over the flesh of the fish (this will allow the salmon to last longer)
  4. Slice the salmon and serve over arugula dressed with the orange vinaigrette. 

Paprika cured salmon

Source: Daniel Olivella, as presented at the 2019 Healthy Kitchens, Healthy Lives® conference. Published with permission of the author. All rights reserved.

60 min
Medium

Ingredients

  • 1 lb. Salmon filet

For every Lb. of salmon

Nº de raciones: 10

Related recipes

Delicious recipes made with olive oils from Spain.
Fabada asturiana
15 min
Easy
Texas-style chili con carne recipe
60 min
Medium
Boxing Day turkey pie with Olive Oils from Spain recipe
30 min
Medium
Zucchini fritters with yogurt sauce
30 min
Easy
Spanish potato omelette recipe
30 min
Easy
Chimichurri
60 min
Easy
Avocado lime cream
30 min
Easy
Pasta salad with chicken and bacon
15 min
Easy
Almond doughnuts recipe
60 min
Medium
Roasted cauliflower salad
30 min
Easy
Delicious crepe cake
60 min
Medium
Red mullet soup with olive oil
60 min
Medium