Ingredients
| FOR THE YOGHURT-HERB SAUCE | |
| 1 tablespoon lemon juice | |
| finely grated zest of 1 lemon | |
| 1 cup plain Greek yoghurt | |
| 1⁄2 cup good-quality mayonnaise | |
| 1⁄4 cup parsley, roughly chopped | |
| 2 tablespoons fresh fennel fronds, roughly chopped | |
| 2 tablespoons fresh mint, roughly chopped | |
| 1 small clove garlic, crushed | |
| FOR THE SALMON & TO SERVE | |
| 1⁄3 cup salt | |
| 1 cup boiling water | |
| 2 sides of salmon, pin-boned (mine weighed 1.1 kg each) | |
| 1⁄4 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) |
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.
Instructions
| 1. | FOR THE YOGHURT-HERB SAUCE |
| 2. | Put all of the sauce ingredients in a small food processor and whizz to combine. |
| 3. | FOR THE SALMON & TO SERVE |
| 4. | Divide the salt between two large roasting dishes. |
| 5. | Divide the boiling water between the dishes and whisk to combine. |
| 6. | Top up with cold water and leave to cool. |
| 7. | (I throw some ice cubes in to speed up the process). |
| 8. | 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. |
| 9. | Preheat the oven to 220 ̊C. |
| 10. | Line two trays with baking paper. Remove the salmon from the brine and pat dry. |
| 11. | Lay skin-side down on the baking paper. |
| 12. | Mix oil with garlic and zest and brush over the salmon flesh. |
| 13. | Drizzle with lemon juice then sprinkle with fennel fronds and freshly ground black pepper. |
| 14. | 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! |
| 15. | 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. |
Recipes, food styling & photography Sarah Tuck
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