Lightly Cured Salmon with Cranberries and Rosemary
Salmon delivers omega-3 fats and satisfying protein, while cranberries add a little vitamin C and a vivid tart note. The flavor stays fresh, slightly resinous, and especially good for cold appetizers without complicated sides.
Thaw the cranberries (100 g) if they were frozen and strip the rosemary (2 g) from the stem. Combine the berries with allulose (15 g), table salt (24 g), and rosemary (2 g), then blend the mixture until it becomes an almost smooth cure.
Place the salmon (300 g) in a container and cover it completely with the cranberry mixture. Close the lid and refrigerate for 12-24 hours; around 18 hours usually gives the best firmness.
Remove the fish, wipe off the excess berry cure, and pat the surface dry with paper towels. Slice the salmon thinly and serve it well chilled.
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