Chargrilled Salmon cured with Orange and Juniper

Name: Chargrilled Salmon cured with Orange and Juniper
Cuisine: United Kingdom
Ingredients: 500 g salmon fillet, centre cut if possible, from one side of the fish; 1 dsp gin; 25 juniper berries, crushed and chopped fairly finely; grated rind of 1 large orange; 2 tbsp finely chopped dill; 25 g caster sugar; 25 g sea salt; 500 g salmon fillet, centre cut if possible, from one side of the fish

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This started off as a variation on reliable but rather boring gravad lax, but one of my chefs, Danny Lewis, tried cutting the fish into thick slices and chargrilling them. Excellent fellow.

Ingredients

500 g salmon fillet, centre cut if possible, from one side of the fish
25 g sea salt

Europe
United Kingdom
Fish course
Pescatarian
London
Gluten-free

Method

Cut the salmon in half across the grain. Mix the other ingredients together in a bowl and spread evenly over the cut sides of the fish, wrap tightly in clingfilm and leave on a plate in the fridge for 48 hours.

Rinse the fish under cold water, pat dry with kitchen paper, remove the skin, and cut into 4 thick slices. Get a ribbed cast-iron grilling pan very hot (if you haven’t a grill pa