Julie Le Clerc's glazed salmon is coated in a punchy preserved lemon glaze and roasted until beautifully caramelised. Served with a fresh farro, parsley and caper salsa, it's a vibrant dish that's perfect for sharing.
Serves 8
Farro, parsley and caper salsa:
⅓ cup Girolomoni farro perlato
½ cup Trickett’s walnut pieces, toasted
2 stalks celery, deveined and very finely sliced
2 Tbsp Pons capers, drained
Handful flat-leaf parsley, leaves picked
2 Tbsp Forvm Chardonnay vinegar
2 Tbsp extra virgin olive oil (EVO)
Bring a large pot of water to the boil, stir in the farro and cook gently for 20-25 minutes, or until al dente (just tender to the bite). Drain well and set aside to cool to room temperature.
Toss the farro together with the other ingredients in a small bowl. Season with salt and pepper to your liking – it should taste fresh, salty and herbal.
Glazed salmon:
800g skin-on side of salmon, pin bones removed
Place an oven rack in the upper half of the oven.
Put the salmon skin-side down in a large, low-sided oven pan lined with baking paper.
Mayonnaise glaze:
¼ Sabato Julie Le Clerc preserved lemon, plus a little salty liquid
4 Tbsp Sabato egg mayonnaise
1 Tbsp Accoceberry Espelette mustard
1 Tbsp Sabato pesto all’arrabbiata
2 cloves garlic, crushed
1 Tbsp Forvm Cabernet Sauvignon vinegar
Sal de Añana spring salt
The Spice Trader black peppercorns, freshly ground
Remove and discard the flesh from the preserved lemon. Rinse the rind and finely chop. Put the rest of the glaze ingredients in a bowl and whisk to combine. Taste - it should be creamy yet punchy. Adjust seasoning with salt and pepper to your liking. Spoon and spread the marinade over the salmon, to fully cover. Leave to marinate at room temperature while the oven heats to 190°C fan-forced.
Roast the salmon for 15-20 minutes or until the topping is nicely caramelised. Remove and rest for 5 minutes before breaking the salmon flesh into chunky pieces.
To serve: Arrange salmon on a platter, then scatter the salsa generously over the top.
Match with: Izadi Blanco Rioja
Recipe by Julie Le Clerc.
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