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Roasted maple salmon with pickled cucumber
Serves 6 Starters and mains
Ingredients
- 1kg salmon fillet, skin on
- 4tbsp maple syrup
- 11⁄2tbsp sea salt
- 1tbsp fennel seeds, toasted and lightly ground
- 1tbsp extra virgin olive oil
- 4tbsp chopped fresh dill
- 1 large cucumber, peeled
- 2tbsp white wine vinegar
- 2tbsp caster sugar
- 1 red chilli, seeded and chopped
- 4tbsp Greek yoghurt
Method
Debone the salmon and place in a large container. Mix together the maple syrup, 1 tablespoon of the salt, the fennel seeds and dill and spoon over the fish, turn to coat and then place skin side up. Cover with cling film and weigh the fish down with a board and heavy weight. Refrigerate overnight.
The next day, about 1 hour before cooking, remove the fish from the marinade, scrape off the herbs and spices and pat dry. Brush with the oil.
To make the pickled cucumber, cut the cucumber in half and scoop out and discard the seeds. Cut the flesh into 3mm slices and place in a bowl. Warm the vinegar, sugar, remaining salt and chilli in a small pan. When the sugar is dissolved, pour over the cucumber. Stir well and leave to marinate for 1 hour. Strain off the liquid and return to the bowl. Add the yoghurt and stir well.
Preheat the grill to high. Place the salmon, skin-side down, on a grill pan lined with foil. Grill the salmon about 5cm below the heat for 10 minutes until the fish is starting to colour well and feels firm to the touch. Rest for 10 minutes. Serve topped with the chopped dill and cucumber salad.
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