Flash-Roasted Lemon & Herby Side of Salmon - Cuisine Magazine - From New Zealand to the World

Name: Flash-Roasted Lemon & Herby Side of Salmon - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 tablespoon lemon juice; finely grated zest of 1 lemon; 1 cup plain Greek yoghurt; 1⁄2 cup good-quality mayonnaise; 1⁄4 cup parsley, roughly chopped; 2 tablespoons fresh fennel fronds, roughly chopped; 2 tablespoons fresh mint, roughly chopped; 1 small clove garlic, crushed; 1⁄3 cup salt; 1 cup boiling water; 2 sides of salmon, pin-boned (mine weighed 1.1 kg each); 1⁄4 cup extra virgin olive oil; 4 garlic cloves, crushed; finely grated zest of 2 lemons; 3 tablespoons lemon juice; 1 tablespoon fennel fronds, finely chopped; 3 cups mixed baby herbs, to garnish; 3 lemons, cut into wedges, to serve; mixed breads with butter, to serve (I like to add extra sea salt flakes to fresh butter for texture and flavour)

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Salmon is one of my favourite things to serve for a festive gathering – the rich flavours go a long way and it looks and tastes sensational. An extra bonus is t

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Ingredients

1 tablespoon lemon juice
finely grated zest of 1 lemon
1 cup plain Greek yoghurt
1⁄2 cup good-quality mayonnaise
1⁄4 cup parsley, roughly chopped
2 tablespoons fresh fennel fronds, roughly chopped
2 tablespoons fresh mint, roughly chopped
1 small clove garlic, crushed
1⁄3 cup salt
1 cup boiling water
2 sides of salmon, pin-boned (mine weighed 1.1 kg each)
1⁄4 cup extra virgin olive oil
4 garlic cloves, crushed
finely grated zest of 2 lemons
3 tablespoons lemon juice
1 tablespoon fennel fronds, finely chopped
3 cups mixed baby herbs, to garnish
3 lemons, cut into wedges, to serve
mixed breads with butter, to serve (I like to add extra sea salt flakes to fresh butter for texture and flavour)