FLASH-ROASTED LE­MON & HERBY SIDE OF SAL­MON

Cuisine - - SARAH TUCK -

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).

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.