Due to large numbers of orders, dispatch is now 3-4 days from ordering. Good things take time! SALMON STEAKS SALE! 500g packs now only $12.00 each (discount appears at checkout)! Salmon shop and floating cafe is open from 9am - 4:30pm daily! Online shop has free delivery for orders over $50 in the South Island and $80 to the North Island.

Brined Salmon Fillet with Herb Yoghurt Sauce

Ingredients:

Sauce:                                                                                                   

1 T lemon juice                                                                            

Zest of 1 lemon, finely grated                                              

1 C plain Greek yoghurt, unsweetened                               

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                                                        

Salmon:

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)

To serve:

3 C mixed baby herbs or microgreens

3 lemons, cut into wedges to serve

 

Method:

  1. Sauce: Put all ingredients into a food processor and whizz to combine.
  2. 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.
  3. 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.
  4. 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.

 

Serves 10-12

Recipe adapted from Cuisine magazine