INGREDIENTS
Salmon
800-900 g piece of salmon, trimmed, skin off
55 g (¼ cup) salt flakes
55 g (¼ cup) caster sugar
2 litres (8 cups) cold water
Orange mustard glaze
90 g (¼ cup) honey
55 g (¼ cup firmly packed) brown sugar
60 g (¼ cup) Dijon mustard
1 orange, zest and juice
1 tsp ginger, finely grated
To serve
1 fennel bulb, finely shaved
1 lemon, juiced
Extra virgin olive oil
Salt flakes, to taste
3 cups watercress
1 ruby red grapefruit, segmented
½ bunch chives, finely chopped
METHOD
Salmon
- Dissolve the sea salt and sugar in cold water. Cover salmon with the brine and leave at room temperature for 1 hour. Remove and pat dry.
- Meanwhile, make the orange mustard glaze.
- Preheat oven on Fan Grill at 240°C.
- Place a grilling and roasting insert into a multi-purpose tray. Place a square of foil on the insert and brush lightly with grapeseed oil.
- Place the salmon on the foil and lightly brush with the orange mustard glaze. Place into the oven on shelf position 4 and cook for 6 minutes.
- Lightly glaze again, place on shelf position 5 and cook for a further 6 minutes.
Orange mustard glaze
- Place ingredients into a small saucepan and bring to the boil on high heat, induction setting 8. Turn down the heat to induction setting 5 and reduce by half. Allow to cool completely.
To serve
- Place the fennel in cold water for 10 minutes, then drain and dry. Toss the fennel in lemon juice, olive oil and sea salt. Mix with watercress and grapefruit.
- Place the salmon on a warm serving platter, scatter with fennel and watercress salad and sprinkle over chives.
Hints and tips
- Ginger can be replaced with either horseradish or wasabi for alternative flavours.
- Extend or decrease the cooking time of the salmon, depending on degree of doneness. Being careful, as an extended cooking time may lead to the glaze burning.
APPLIANCE / FUNCTION
Miele
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