Cured salmon and a kimchi tomato salad: Ravinder Bhogal’s recipes for no-cook cooking | Meals
In sweltering summer season, turning on the range is about as interesting as stepping right into a sauna, however (wo)man can’t stay on ice-cream alone, so listed here are my present favorite no-cook cooking concepts. For sensational salads, combine the season’s bounty with punchy flavours, akin to kimchi, which you can pull straight out of the fridge and proteins, akin to tofu, that you just don’t need to cook dinner. Salmon is one other good alternative: purchase a good-quality fillet and you can also make it go a great distance by turning it into tartare or ceviche or by curing it, which is extra of a doddle than you would possibly suppose.
Tomato, kimchi and tofu salad (pictured prime)
Salads are the final word no-cook suppers, and the bolshie kimchi dressing on this one takes a tomato salad means out of the Mediterranean.
Prep 20 min
600g heritage tomatoes, minimize into various shapes (wedges, rings, quarters)
600g silken tofu, sliced
300g kimchi, roughly chopped
4 tbsp rapeseed oil
1 tsp sesame oil
2 tbsp rice vinegar
2 tsp soy sauce
10 breakfast radishes, thinly sliced
1 massive handful coriander leaves
3 spring onions, inexperienced elements solely, finely sliced
1 handful salted peanuts, roughly chopped
2 tbsp toasted sesame seeds
Organize the tomatoes and tofu on a platter and spoon over half the kimchi.
In a blender, puree the remaining kimchi, then add the rapeseed oil, sesame oil, rice vinegar and soy, and mix once more till clean; add a bit water if the dressing is just too thick – it ought to have the consistency of a wealthy French dressing.
Pour the dressing over the tomatoes and tofu, prime with the radishes, coriander, spring onions, peanuts and sesame seeds, and serve.
Cured salmon with fennel and preserved lemon dressing
This meltingly tender cured fish is fantastic as it’s, or piled up between slices of excellent bread for essentially the most scrumptious summer season sandwich.
Prep 45 min
Remedy In a single day
1 bunch dill, picked and finely chopped
250g caster sugar
250g rock salt
Zest of 1 lemon
1 tbsp fennel seeds, toasted and roughly crushed
500g facet of salmon, skinned and pinboned
Creme fraiche, to serve (elective)
For the salad
2 small bulbs fennel, trimmed and really finely sliced
Juice of 1 lemon, plus an additional squeeze for the fennel
100ml extra-virgin olive oil
1 preserved lemon, rind solely, chopped
Sea salt and black pepper
1 handful dill, picked and finely chopped
1 handful flat-leaf parsley leaves, finely chopped
Begin the day earlier than you wish to serve this, to provide the salmon time to remedy. Combine the primary six components in a bowl, then unfold half the combination within the base of a container massive sufficient to carry the fish snugly. Lay the salmon on prime, unfold the remaining remedy on prime, cowl and refrigerate in a single day.
The following day, soak the fennel in a bowl of ice-cold water with a squeeze of lemon juice for 5 minutes. In the meantime, mix the olive oil, lemon juice and preserved lemon in a meals processor, then season to style. Drain and dry the fennel, toss in a bowl with the dressing, then toss via the herbs.
Raise the salmon from its remedy, scraping off any caught to the flesh, then pat dry with kitchen paper. Slice the salmon thinly and serve with bread, creme fraiche (if utilizing) and the fennel salad.