Lightly cured Salmon, tomato and jalapeno vinaigrette matched with Invivo Marlborough Sauvignon Blanc 2014

Ingredients - Serves six/eight

• 1 small side salmon, skin on
• 1 cup Sugar
• ½ cup Salt

Jalapeno vinaigrette:

• 2 ripe tomatoes
• ½ red onion, finely diced
• 2 Tbsp. jalapeno peppers, finely diced
• lime juice, to taste
• olive oil, to taste
• pinch sea salt
• fresh coriander leaves, chopped
• fresh mint leaves, chopped

Master tip:

Jalapenos are the key flavour for this dish, so if you like it hot increase the amount, or you can add a little tabasco. You can also place the onion and jalapenos in a mini food processor as a quicker option for cutting nice and fine.

1. Remove all the bones from the fillet of salmon, do not remove skin.
2. Rub sugar and salt together, coat salmon both sides and refrigerate for 2 ½ hours, rinse in cold water and pat dry.
3. Starting at the tail end, using a sharp knife cut thin slices about 2mm thick and place straight onto the plate.
4. For the tomato vinaigrette bring a pot of water to the boil, make a light cross cut in the top of the tomato, blanch for 1 minute and plunge into iced water.
5.  Peel the skin from the tomatoes and cut into quarters. Remove the seeds, discard then finely dice the flesh. Add equal ratios of chopped tomato and red onion to a bowl, then add the jalapenos.
6. Add lime juice and olive oil to taste.
7.  Season with salt and pepper. Add chopped mint and coriander.
8. Spoon the vinaigrette over the salmon and garnish with fresh herbs.