Wild salmon grilled over cedar wood, leek vinaigrette & herb butter

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

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,

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

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