Ingredients
The following ingredients have 4 Servings
- Herb stalks, reserved from salad (see below)
- 1 (1.5 kg) side of salmon, pin-boned, trimmed, skin removed
- 1 tbs sea salt flakes
- 1 tsp fennel seeds, toasted
- ½ tsp sugar
- 1 lemon, thinly sliced
- 2 white onions, thinly sliced
- ¼ cup (60ml) verjuice
- 4.00 tbs extra virgin olive oil
- 2 tbs verjuice
- 1 tsp Dijon mustard
- 2 zucchini, thinly sliced into matchsticks
- 6 zucchini flowers, stamens removed, flowers torn, zucchini thinly sliced
- 3 yellow squash, thinly sliced
- ¼ bunch each parsley, mint, dill, chervil, leaves picked, stalks reserved
- ¼ bunch chives, chopped
Instruction
- Preheat oven to 200°C. Place a large piece of foil, about 10cm longer than the salmon, onto a large oven tray. Place reserved herb stalks then salmon onto foil, folding up edges to make a sealed rim.
- Using a pestle and mortar, grind the salt, fennel seeds and sugar to a fine powder. Sprinkle over salmon, set aside for 15 minutes to lightly cure and allow salmon to come to room temperature.
- Top salmon with lemon slices and onion. Drizzle over verjuice and olive oil. Bake in oven for 20-25 minutes for medium rare. Remove and rest, loosely covered with foil, for 10 minutes.
- Meanwhile, for the salad, combine verjuice, oil and mustard in a small bowl, season and set aside. Place zucchini, zucchini flowers, squash, and herbs into a large bowl.
- When you are ready to serve, carefully place salmon onto a large platter (reserving one quarter of salmon, about 350g, for leftovers, and drizzle over half the cooking juices.
- Add warm onion and verjuice dressing to remaining zucchini mixture, season, and toss to coat. Top salmon with zucchini and herb salad.
