Directions
- 1Whisk the marinade ingredients together and taste it.
- 2Adjust the marinade until it is sweet but not overly so, punchy and sharp.
- 3Slather the marinade all over the salmon.
- 4Season the salmon again with salt and pepper.
- 5Roast the salmon at 180°C for 12-15 minutes.
- 6Grill/broil the salmon for the last 3 to 5 minutes for caramelisation.
- 7Blanch the snap peas and frozen peas in just-boiled water for a minute or two until thawed and vivid green.
- 8Drain the peas well and leave them to steam dry for a few minutes.
- 9Toss the blanched peas with capers, fresh dill, olive oil, lemon juice, salt, and pepper.
- 10Taste the relish; it should be sharp, herby, salty and fresh.
- 11Flake the salmon into big pieces on a platter.
- 12Scatter the relish generously over the top of the salmon.
- 13Serve the salmon and relish.
Ingredients
- 800 g side of salmon
- 1 kg side of salmon
- 3 tbsp olive oil mayo
- 1 heaped tbsp Dijon mustard
- 2 heaped tbsp Dijon mustard
- 1 tbsp honey
- 1 Zest of lemon
- 0.5 juice of lemon
- 2 cloves garlic, grated
- 2 tbsp olive oil
- Salt
- pepper
- 1 big handful sugar snap peas (or snow peas), finely sliced on the diagonal
- 1 handful frozen peas
- 2 heaped tbsp capers, roughly chopped
- 1 small bunch fresh dill, roughly chopped
- Olive oil
- lemon juice
- salt
- 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.
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