Notes of vanilla, honey, mustard and garlic subtlety infuse this salmon as it cures overnight. Simply pat dry, grill and serve to much praise over the summer entertaining season!

Prep:
15 min + overnight curing
Cook:
6 min
Serves:
6

Ingredients

  1. ½ cup (125ml/180g) honey
  2. 1 tbsp Queen Vanilla Bean Paste
  3. 2 cloves garlic, finely chopped
  4. 1 tsp Dijon mustard
  5. Sea salt flakes
  6. Cracked black pepper
  7. 2 cups (500ml) warm water
  8. 6 x 200g salmon fillets, skin-on
  9. Extra virgin olive oil
  10. Watercress, to serve

Method

  1. Step 1

    Combine honey, vanilla, garlic, Dijon mustard, pepper, and salt in a large bowl or tray. Mix until well combined then add water and mix well.

  2. Step 2

    Place salmon in tray until submerged and cover with cling wrap. Refrigerate to cure the salmon for 6-8 hours or overnight.

  3. Step 3

    When ready to cook, remove salmon from tray and pat dry. Coat lightly in olive oil and season with salt and pepper. Cook in a pre-heated fry pan or on the barbecue for 2-3 minutes each size until desired doneness is achieved. Once salmon is cooked, transfer to an oven tray and cover with foil to keep warm.

  4. Step 4

    Transfer ½ cup of the curing liquid to a small saucepan and bring to the boil. Boil for 2-3 minutes until liquid is reduced. Serve with salmon, accompanied by watercress leaves.

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