Brined Salmon Fillet with Herb Yoghurt Sauce
1 T lemon juice
Zest of 1 lemon, finely grated
1 C plain Greek yoghurt, unsweetened (Keto = use low carb yoghurt)
½ C mayonnaise
¼ C parsley, roughly chopped
2 T fennel fronds, roughly chopped (or dill)
2 T mint, roughly chopped
1 clove garlic, crushed
1/3 C salt
1 C boiling water
2 x 1kg salmon fillets, pinboned
¼ C extra virgin olive oil
4 cloves garlic, crushed
Zest of 2 lemons, finely grated
3 T lemon juice
1 T fennel frond, finely chopped (or dill)
3 C mixed baby herbs or microgreens
3 lemons, cut into wedges to serve
- Sauce: Put all ingredients into a food processor and whizz to combine.
- Salmon: Divide the salt between 2 dishes that are big enough to hold a fillet each. Divide the boiling water between the dishes and stir to dissolve the salt. Add enough cold water to make the brine a depth of 2cm then leave to cool. Add a fillet to each dish, skin side up. Leave to brine for 30 minutes.
- Line two trays with baking paper. Remove the salmon from the brine and pat dry, then place skin side down on the trays. Mix oil, garlic and zest together then brush over the salmon. Drizzle the lemon juice over the top then sprinkle with fennel and some black pepper.
- Bake at 220⁰C for 10-15 minutes, or until just starting to flake. Rest for 5 minutes then garnish with baby herbs and lemon wedges.
Recipe adapted from Cuisine magazine
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