Salmon with Spring Pickled Salad. A delicious spring seafood dish full of colour and flavour.
3 tsp fennel seeds
3 tsp coriander seeds
2 tbsp olive oil
1.35kg side of salmon, skin on
250g crème fraîche
2 tbsp preserved lemon, finely chopped
100g salmon caviar (optional)
Extra dill sprigs, to garnish
Spring Pickled Salad
1 bunch asparagus, trimmed and sliced into 3cm lengths
1 Lebanese cucumber, sliced into thin rounds
1 bunch radish, sliced thinly
1 lemon, sliced
⅓ cup dill sprigs
750ml white vinegar
1 tbsp sea salt
1 red chilli, sliced
4 cloves garlic, sliced
2 tbsp pickling spice
To make salad, combine vegetables, lemon and dill and place in 2 sterilised 750ml jars. Bring vinegar, salt, chilli, garlic and pickling spice to a boil in a saucepan. Simmer gently for 10 minutes. Cool to room temperature. Pour over vegetables. Seal. Cover and refrigerate for up to 3 days.
Preheat oven to 180˚C. Line large roasting pan with baking paper. Toast seeds in a small pan until fragrant, grind to a powder, then combine with oil and rub all over salmon. Season with salt and pepper and place in prepared pan. Cook for 20 minutes. Remove from oven, cover lightly with foil and rest for 10 minutes. Transfer to a serving platter.
Combine crème fraîche and preserved lemon in a bowl. Season with salt and pepper.
Spoon half the salad over salmon, scatter with caviar and dill. Serve with crème fraîche and remaining salad.