Chipotle and Citrus Cured King Ora Salmon by Buddha Lo

Buddha Lo, Head Chef at Melbourne's Matteo's shares his Chipotle and Citrus Cured King Ora Salmon with Yoghurt and Dill. Buddha uses TABASCO® Chipotle Sauce to add a smoky and complex flavour to the dish.

Chipotle and Citrus Cured King Ora Salmon with Yoghurt and Dill

Serves 6
  • 1 Side King Ora Salmon
  • 200g Sugar
  • 200g Salt
  • 4 Star anise
  • 1 Orange peel
  • 2 Lemon peel
  • ½ Bottle Tabasco Chipotle Sauce
  • 1 Knob of ginger
  • 250g Meredith Sheeps Yoghurt
  • 200g Spinach
  • 150g Pickled Dill
  • 100g Yarra Valley Salmon Roe

Method: Salmon

  1. To make cure place sugar, salt, star anise, TABASCO® Chipotle Pepper Sauce, lemon peel, orange peel, and ginger in a food processor and blend for 15 seconds
  2. In a tray place cleaned salmon fillet and evenly distribute the cure around the fillet. Cover the tray then refrigerate for 4 hours
  3. Once salmon is cured wash all the excess cure off the salmon and place on a dry piece of towel
  4. Once dried place the salmon on a chopping board and slice down the middle of the fish lengths ways
  5. Grab both fillets and place them parallel on cling film and roll into a tight cylinder
  6. In a 40 degree steamer, steam for 12 minutes and then chill in a bowl of ice water
  7. Once fully chilled, place salmon on a board and slice 2 cm slices and remove cling film and reserve cylinders for later

Method: Garnish

  1. Bring a medium pot of water to the boil and boil spinach and dill for 1 minute
  2. Place dill and spinach in a high speed blender and blend for 3 minutes
  3. Once blended pass the puree through a fine sieve and refrigerate straight away
  4. Place yoghurt into a bowl and whisk the yoghurt until it emulsifies. If the yoghurt is too thick let it down with milk
  5. Have some picked dill for garnish

Method: Presentation

  1. Place the salmon pieces on a wire rack and cover them with yoghurt
  2. Then add streaks of dill puree
  3. Then garnish with salmon roe and dill