serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 x 200 g (7 oz) skin-on salmon fillets
- lemon cheeks, to serve
Fennel & celery remoulade
- 3 tbsp whole egg mayonnaise
- 60 g (2 oz/¼ cup) Greek-style yoghurt
- 1 tsp dijon mustard
- 1 tbsp finely chopped flat-leaf (Italian) parsley
- 1 tbsp finely chopped chives
- 2 tsp finely chopped tarragon
- 1 tbsp roughly chopped capers
- 2 cornichons, finely chopped
- 2 fennel bulbs, halved lengthways, cored and shaved
- 2 celery stalks, thinly sliced on the diagonal
Resting time: 20 minutes
Instructions
To make the remoulade, combine the mayonnaise, yoghurt and mustard in a large mixing bowl. Add the parsley, chives, tarragon, capers and cornichons and stir thoroughly. Mix in the fennel and celery and season with pepper to taste. Cover with plastic wrap and refrigerate until required.
Preheat a barbecue hotplate (griddle) to high and lightly grease with oil.
Pat the salmon skin dry with paper towel and sprinkle generously with salt. Cover and allow to rest for 20 minutes to bring to room temperature. The salt will cause the salmon skin to release moisture so pat dry again and sprinkle with a little more salt before cooking.
Cook the salmon skin-side down for 4 minutes until crisp and golden. Turn the fillets and cook for another 1–2 minutes, depending on the thickness of the fillets, until medium rare.
Serve the salmon with the remoulade and lemon cheeks.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
