Salmon

Baked salmon with zucchini and herb salad

Name: Baked salmon with zucchini and herb salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 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

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Baked salmon with zucchini and herb salad

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 07, 2018

This fantastic fish dish also works well with ocean trout.

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
2 tbs extra virgin olive oil

Salad

2 tbs verjuice
2 tbs extra virgin olive oil
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

Method

1.

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.
2.

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.
3.

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.
4.

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.
5.

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.
6.

Add warm onion and verjuice dressing to remaining zucchini mixture, season, and toss to coat. Top salmon with zucchini and herb salad.