FLASH-ROASTED LEMON & HERBY SIDE OF SALMON

SERVES 10-12 / PREPARATION 1 HOUR / COOKING 10-15 MINUTES

Salmon is one of my favourite things to serve for a festive gathering – the rich flavours go a long way and it looks and tastes sensational. An extra bonus is that it can be served hot, warm or cold, making it very versatile.

FOR THE YOGHURT-HERB SAUCE

1 tablespoon lemon juice finely grated zest of 1 lemon 1 cup plain Greek yoghurt ½ cup good-quality mayonnaise ¼ cup parsley, roughly chopped 2 tablespoons fresh fennel fronds, roughly chopped 2 tablespoons fresh mint, roughly chopped 1 small clove garlic, crushed

Put all of the sauce ingredients in a small food processor and whizz to combine.

FOR THE SALMON & TO SERVE

⅓ cup salt

1 cup boiling water

2 sides of salmon, pin-boned (mine weighed 1.1 kg each) ¼ cup extra virgin olive oil

4 garlic cloves, crushed finely grated zest of 2 lemons

3 tablespoons lemon juice

1 tablespoon fennel fronds, finely chopped

3 cups mixed baby herbs, to garnish

3 lemons, cut into wedges, to serve mixed breads with butter, to serve (I like to add extra sea salt

flakes to fresh butter for texture and flavour)

Divide the salt between two large roasting dishes. Divide the boiling water between the dishes and whisk to combine. Top up with cold water and leave to cool. (I throw some ice cubes in to speed up the process). Add each of the salmon sides to the water and leave in the brine for 30 minutes – this will help to stop the milky white fat from rising to the top of the salmon while cooking. Preheat the oven to 220˚C. Line two trays with baking paper. Remove the salmon from the brine and pat dry. Lay skin-side down on the baking paper. Mix oil with garlic and zest and brush over the salmon flesh. Drizzle with lemon juice then sprinkle with fennel fronds and freshly ground black pepper. Bake for 10-15 minutes – mine took 12 minutes but if your salmon are bigger add a few minutes, but be careful as you really don’t want to over-cook them! Leave to rest while preparing the sauce, then garnish with baby herbs, and serve with lemon wedges, bread and butter, yoghurt-herb sauce and new potato salad (see recipe below).