Grilled Marinated Shetland Salmon with an orange and mint aioli
Grilled salmon fillets with a delicious prange and mint aioli.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Fillet | Main | Barbecue, Grill | Over 1 hour |
Ingredients:
- 4 x 175-200g 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
- 3 tbsps fresh orange juice
- 2 tbsps grated orange zest
- 2 tsps ground black pepper
- salt
Method:
To cure 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.
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!
Recipe provided by...
Shetland Salmon Farmers' Association
Click here for more information about this recipe provider.
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