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• Grilled Marinated Shetland Salmon with an orange and mint aioli

Grilled Marinated Shetland Salmon with an orange and mint aioli

Recipe Information

Ingredients

• 4 x175-200g Shetland salmon fillets
• 2 tbsps salt
• 55g sugar
• 2 tbsps grated orange zest
• 1 tsp ground pepper
• mixed lettuce of your choice
• salt and pepper

For the aioli

• 2 large egg yolks
• 1 tbsp fresh lemon juice
• olive oil
• 1 tbsp puréed garlic
• 13 tbsps fresh orange juice
• 2 tbsps grated orange zest
• 2 tsps ground black pepper
• salt

Method

Curing the salmon fillets

Mix the salt, sugar, orange zest and pepper. Rub over both sides of the salmon fillets and refrigerate for about 2 hours. Then wash salmon well and dry and refrigerate.

For the aioli

Whisk the egg yolks and lemon juice in a mixing bowl. Gradually whisk or beat in the oil. The mixture should be thick and emulsified. Whisk in the garlic, orange juice, the zest and pepper. Season to taste with salt. Refrigerate until ready to serve.

To Serve

Brush the salmon fillets with olive oil and grill until just cooked through about 2-3 minutes on each side. Place on serving plates and top with a spoonful of the aioli. Garnish with the salad leaves and serve.

Chef's note

If it is a gloriously sunny day, put the fillets on kebab skewers and barbecue!