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Hot-Roasted Salmon
Brining the salmon adds flavour and also prevents the protein from forming white beads on the surface of the cooked fish. We like to serve this with beetroot and horseradish confit.
Prep Time
10 mins
plus brining
Cook Time
8 mins
plus resting
Serves
10
Seafood
Healthy
Special Occasions
Quick & Easy
Ingredients
2 boneless salmon fillet, skin on, 700-800g each
1 cup boiling water
2 tbsp salt
2 tbsp sugar
5 cups cold water
1 tbsp extra-virgin olive oil, or lemon-infused oil
a handful of fresh watercress sprigs, to garnish (optional)
Method
Prepare brine in a shallow dish large enough to take both sides of salmon
Mix boiling water with salt and sugar until dissolved then add cold water.
Place salmon in brine, cover and refrigerate for 30-60 minutes. (If you don't have a large enough dish, brine the salmon in a clean plastic bag.)
Preheat oven to 250ºC fan-bake. Lift salmon out of brine, pat dry and place on a shallow tray lined with baking paper.
Drizzle with lemon-infused oil or extra virgin olive oil and season with salt and pepper. Roast for 8 minutes.
Remove from oven, cover with tinfoil and a tea towel to retain the heat and allow to rest for at least 20 minutes (it will continue to cook while it rests).
To serve, use a spatula to lift portions of salmon off the skin. Serve with sprigs of fresh watercress.
