In the past, fresh salmon was marinated so it would last longer. These days, we marinate fish to add flavour. Marinating the fish for a maximum of 24 hours allows it to absorb the mild flavours of the gin and tonic! Enjoy!
2 Recipe - persons
Recipe - time: 20 minutes
Recipe - difficulty
Recipe - ingredients
7 ounces (200 g) skin-on salmon fillet
3 black peppercorns
2 juniper berries
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Zest of 1 lemon
2 tablespoons light brown sugar
2 tablespoons coarse sea salt
1 tablespoon gin
1 tablespoon tonic water
Pepper, to taste
Zest and juice of 1/2 orange
Juice of 1/2 lime
1 tablespoon extra virgin olive oil
1 1/2 teaspoon grated horseradish
2 teaspoons walnut oil
Salt, to taste
1/3 cup (50 g) shelled fresh fava beans
1/2 cucumber, thinly sliced lengthwise
1/2 fennel bulb, cored and thinly sliced
3 dill sprigs, leaves only
Recipe - how do you make it
Tip: You can just as easily marinate an entire salmon fillet. Quadruple the other ingredients for a fillet weighing 1 3/4 to 2 1/4 pounds (800-1000 g)
Recipe - steps
1 To marinate the salmon, make cuts in the salmon skin 3/4 inch (2 cm) long and 1/2 inch (1 cm) deep. Line a plate with plastic wrap and place the salmon in it, skin side down.
2 Crush the peppercorns, juniper berries, coriander seeds, and fennel seeds in a mortar. (The spices don't have to be finely ground; they can retain some of their structure). Add half of the lemon zest, then mix in the sugar, salt, gin, and tonic water.
3 Spread the mixture over the salmon and cover it tightly with plastic wrap. Top with a weighted plate or platter, so the flavours can infuse the salmon. Marinate in the fridge for 18-24 hours.
4 Remove the salmon from te fridge and scrap off the marinade. Rinse the fish under gently running cool water and pat dry with a paper towel. Remove the skin with a chef's knife. Sprinkle with the remaining lemon zest and some freshly ground pepper. Cut the fish crosswise into 1/4-inch (6mm) strips.
5 To make the dressing, whisk together the orange zest and juice, lime juice, olive oil, horseradish, and walnut oil. Season with salt and pepper.
6 To make the salad, blanch the fava beans for 10 to 12 minutes in a pan of gently boiling water with a pinch of salt. Cool in a sieve under cold running water, then slip off the skins.
7 Toss the cucumber, fennel, and fava beans with the dressing and the dill. Serve the salad with the salmon strips on top.