Chilli honey salmon with pickled nectarine salad recipe

Prepare: 1-2 hours
Cook: less than 10 mins
Serve: Serves 6
Dietary: Egg-free Gluten-free Nut-free

Lightly curing your salmon then grilling in a chilli honey glaze results in some of the stickiest, most succulent fish you will ever try!

By Donna Hay

From Saturday Kitchen

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Ingredients

For the salmon

300g/10½oz rock salt
220g/8oz caster sugar
4 tsp chilli flakes
1.2kg/2lb 12oz salmon fillet, skinless and boneless
12 sprigs dill
180g/6oz honey
freshly ground black pepper
3 lemons, halved, to serve

For the horseradish crème fraîche

300g/10½oz crème fraîche
1½ tbsp grated horseradish
1½ tbsp capers, rinsed and finely chopped
2 tsp finely grated lemon zest

For the radicchio and pickled nectarine salad

80ml/2½fl oz extra virgin olive oil
60ml/2fl oz white wine vinegar
1 tbsp runny honey
1 tbsp juniper berries, crushed
3 nectarines, thinly sliced
1 large radicchio, trimmed and leaves separated
200g/7oz soft goats' cheese
sea salt and freshly ground black pepper
micro mint leaves (optional)

For the cucumber, celery and dill salad

4 Lebanese cucumbers, thinly sliced
6 celery stalks, trimmed and shaved using a vegetable peeler
10g/1/3oz small dill leaves
400g/14oz sour cream
2 tsp finely grated lemon zest
sea salt and freshly ground black pepper

Method

To make the salmon, start by making the curing mix. Combine the salt, sugar and 2 teaspoons of chilli flakes in a bowl. Place half of the mix onto a large glass dish and top with the salmon.
Place the dill sprigs and remaining curing mix on top of the salmon and refrigerate for 1–2 hours to lightly cure.
Meanwhile, to make the horseradish crème fraîche, combine all of the ingredients in a small serving bowl.
To make the radicchio and pickled nectarine salad, start by making the pickled nectarines. Place the oil, vinegar, honey, juniper berries, salt and pepper in a bowl and whisk to combine.
Place the nectarines in a shallow dish. Pour the pickling liquid over and allow to stand for 5 minutes.
Arrange the radicchio on a serving platter. Top with the nectarines, goat's cheese and mint leaves, if using. Serve with the pickling liquid drizzled over.
To make the cucumber, celery and dill salad, combine the cucumber, celery and dill in a bowl.
Combine the sour cream, lemon zest, salt and pepper in another bowl.
To serve, spread the sour cream mixture over a serving plate and top with the cucumber, celery and dill.
Rinse the salmon to remove the curing mix, then pat dry with kitchen paper.
Preheat the oven grill to medium-high.
Place the cured salmon on a baking tray. Combine the honey, remaining chilli flakes and pepper and brush over the salmon. Grill for 6–8 minutes or until the salmon is caramelised and cooked to your liking.
Serve the salmon with a squeeze of grilled lemon and the horseradish crème fraîche and salads alongside.