Herb-crusted salmon

Herb-crusted salmon

By
From
Under the Walnut Tree
Serves
6-7
Photographer
Fanny Bergenström

This salmon is lightly cured before being covered with plenty of fresh herbs and baked in the oven. Simple and fresh, this dish is perfect for a summer buffet.

Ingredients

Quantity Ingredient
1.5kg whole salmon fillet with skin
1 tablespoon caster sugar
2 teaspoons salt
1/2 teaspoon coarsely ground white or black pepper
2 tablespoons mild olive oil
25g fresh mixed herbs, (see below)

Method

  1. Remove any bones from the salmon fillet, leaving the skin on. Rub the flesh side with a mixture of sugar, salt and coarsely ground pepper. Place the salmon on a large chopping board or platter. Cover with plastic wrap and place in the fridge for 2 hours.
  2. Preheat the oven to 200°C. Scrape off some of the salt mixture, and place the salmon skin-side down on a greased baking tray.
  3. Brush the salmon flesh with a bit of olive oil. Sprinkle generously with finely chopped herbs: lots of flat-leaf parsley and a bit less thyme, marjoram, oregano and/or dill. Pat the herbs onto the flesh with your hand. Bake in the oven for 20-25 minutes.
  4. Serve with boiled new potatoes and snow peas tossed in butter.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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