Honey Dijon Salmon with Pea and Caper Relish

20 mins
Serves 4
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Directions

  1. 1Whisk the marinade ingredients together and taste it.
  2. 2Whisk the marinade ingredients together and taste it.
  3. 3Whisk the marinade ingredients together and taste it.
  4. 4Adjust the marinade until it is sweet but not overly so, punchy and sharp.
  5. 5Adjust the marinade until it is sweet but not overly so, punchy and sharp.
  6. 6Adjust the marinade until it is sweet but not overly so, punchy and sharp.
  7. 7Slather the marinade all over the salmon.
  8. 8Slather the marinade all over the salmon.
  9. 9Slather the marinade all over the salmon.
  10. 10Season the salmon again with salt and pepper.
  11. 11Season the salmon again with salt and pepper.
  12. 12Season the salmon again with salt and pepper.
  13. 13Roast the salmon at 180°C for 12-15 minutes.
  14. 14Roast the salmon at 180°C for 12-15 minutes.
  15. 15Roast the salmon at 180°C for 12-15 minutes.
  16. 16Grill/broil the salmon for the last 3 to 5 minutes for caramelisation.
  17. 17Grill/broil the salmon for the last 3 to 5 minutes for caramelisation.
  18. 18Grill/broil the salmon for the last 3 to 5 minutes for caramelisation.
  19. 19Blanch the snap peas and frozen peas in just-boiled water for a minute or two until thawed and vivid green.
  20. 20Blanch the snap peas and frozen peas in just-boiled water for a minute or two until thawed and vivid green.
  21. 21Blanch the snap peas and frozen peas in just-boiled water for a minute or two until thawed and vivid green.
  22. 22Drain the peas well and leave them to steam dry for a few minutes.
  23. 23Drain the peas well and leave them to steam dry for a few minutes.
  24. 24Drain the peas well and leave them to steam dry for a few minutes.
  25. 25Toss the blanched peas with capers, fresh dill, olive oil, lemon juice, salt, and pepper.
  26. 26Toss the blanched peas with capers, fresh dill, olive oil, lemon juice, salt, and pepper.
  27. 27Toss the blanched peas with capers, fresh dill, olive oil, lemon juice, salt, and pepper.
  28. 28Taste the relish; it should be sharp, herby, salty and fresh.
  29. 29Taste the relish; it should be sharp, herby, salty and fresh.
  30. 30Taste the relish; it should be sharp, herby, salty and fresh.
  31. 31Flake the salmon into big pieces on a platter.
  32. 32Flake the salmon into big pieces on a platter.
  33. 33Flake the salmon into big pieces on a platter.
  34. 34Scatter the relish generously over the top of the salmon.
  35. 35Scatter the relish generously over the top of the salmon.
  36. 36Scatter the relish generously over the top of the salmon.
  37. 37Serve the salmon and relish.
  38. 38Serve the salmon and relish.
  39. 39Serve the salmon and relish.

Ingredients

  • 800 g side of salmon
  • 800 g side of salmon
  • 800 g side of salmon
  • 1 kg side of salmon
  • 1 kg side of salmon
  • 1 kg side of salmon
  • 3 tbsp olive oil mayo
  • 3 tbsp olive oil mayo
  • 3 tbsp olive oil mayo
  • 1 heaped tbsp Dijon mustard
  • 1 heaped tbsp Dijon mustard
  • 1 heaped tbsp Dijon mustard
  • 2 heaped tbsp Dijon mustard
  • 2 heaped tbsp Dijon mustard
  • 2 heaped tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 Zest of lemon
  • 1 Zest of lemon
  • 1 Zest of lemon
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 0.5 juice of lemon
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 big handful sugar snap peas (or snow peas), finely sliced on the diagonal
  • 1 big handful sugar snap peas (or snow peas), finely sliced on the diagonal
  • 1 big handful sugar snap peas (or snow peas), finely sliced on the diagonal
  • 1 handful frozen peas
  • 1 handful frozen peas
  • 1 handful frozen peas
  • 2 heaped tbsp capers, roughly chopped
  • 2 heaped tbsp capers, roughly chopped
  • 2 heaped tbsp capers, roughly chopped
  • 1 small bunch fresh dill, roughly chopped
  • 1 small bunch fresh dill, roughly chopped
  • 1 small bunch fresh dill, roughly chopped
  • Olive oil
  • Olive oil
  • Olive oil
  • lemon juice
  • lemon juice
  • lemon juice
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

whiskroasting pangrill/broiler

Tips

  • The marinade should be sweet but not overly so, punchy and sharp; adjust until it sings.
  • Mayo adds beautiful color and caramelization along with the honey.
  • Blanch peas until thawed and vivid green, then drain well and leave to steam dry for a few minutes.
  • The relish should be sharp, herby, salty and fresh.
  • This recipe works with smaller salmon fillets or a larger side of salmon.