Michael Meredith
0
Servings
90 mins
Prep
30 mins
Cooking
This rich and delicate baked side salmon acts as the base for a lemony yoghurt dressing and tender seasonal greens. Prepare just in time for serving so the salmon is just warm. If you're roasting the porc scotch as well, add the salmon to the oven when the porc scotch has 20 minutes left in the oven so they're ready at the same time.
Salmon
Lemon, grated zest
0
Orange, grated zest
0
Sea salt
0 Tbsp
White sugar
0 Tbsp
Side salmon, pin-boned, skin on
0kg
Instructions
1
Finely zest the lemon and orange. Combine the salt and sugar with the zest to make a quick cure for the salmon.
2
Spread the sugar, salt and citrus mix evenly over the top of the salmon. Cover and refrigerate for 45 minutes.
3
After 45 minutes, remove the salmon from the fridge and bring back to room temperature.