Name: Wild salmon grilled over cedar wood, leek vinaigrette & herb butter
Yield: Serves 6
Cuisine: British
Ingredients: lemon dressing; basil stems and leaves; 60 g lemon Juice; 60 ml white wine vinegar; 50 g caster sugar; 1 pinch salt; 48 slices garlic, peeled and sliced neatly sliced across to 2mm thick; pickling liquor; 125 g salted butter, softened; selection of seasonal herbs and flowers; 10 g chopped chervil; 10 g chopped parsley; 10 g chopped dill; 10 g garlic, minced; 125 g unsalted butter; 6 medium leeks; 200 ml extra virgin olive oil; 20 g Chardonnay vinegar; 20 g water; 1 tsp sugar; 1 lemon, grated and juice; 6 cedar planks, soaked for at least 4 hours in water, then drained before use; garlic oil; 50 salt; 180 ml water; 1 fillet wild salmon, skinned and pin-boned, 1 kg net weight; 10 g chopped chives; 1 tsp salt; 50 g lemon skin, finely sliced; 36 g sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Wild salmon cooked in this way is both primal and delicate. This dish purely showcases the fish; the leek vinaigrette cuts through the fattiness of the salmon, whilst the various herbs and flowers give pops of flavour that are different with every bite. The garlic and herb butter is simple and classic, and ties the dish together.

Ingredients

Salmon

50 g caster sugar
50 salt
1 fillet wild salmon,

Method

For the salmon, mix together the salt and sugar and season the fish all over. Scatter the lemon skin and dill over and underneath the fish, then leave to cure for 60 minutes. Wash with cold water, then leave to dry on a J-cloth for 30 minutes. Cut into 150g portions and set aside.

For the herb butter, mix all the ingredients in a blender until smooth.

For the lemon dressing, mix