Ingredients
| 680g piece of High Country Salmon | |
| 100ml olive oil | |
| 4 sprigs thyme | |
| FOR THE SALAD | |
| juice of 1 lemon | |
| 50ml olive oil | |
| 4 sprigs thyme | |
| 12 cornichons | |
| 4 apricots | |
| 4 nectarines | |
| 100g oyster mushrooms | |
| 20 basil leaves | |
| 1 punnet of mixed microgreens | |
| 30g sliced almonds, lightly toasted |
Cooking the salmon with the stone fruits and mushrooms is not only efficient, it infuses them with flavour. Make sure to buy the salmon in one piece, with the skin on; portioned pieces will cook too fast, before the fruits are tender. Serve this with a side dish of ripe tomatoes.
Instructions
| 1. | Heat a fan grill to 180°C and line a rimmed, shallow baking tray with baking paper. |
| 2. | Pat the salmon dry with absorbent paper towels. |
| 3. | Run your fingers over the flesh side, feeling for any thin, white pin bones and use a pair of tweezers to pull them out. |
| 4. | Season the flesh side with sea salt and place flesh-side down on the baking tray. |
| 5. | Drizzle olive oil over the skin side of the salmon and season with more sea salt and the thyme sprigs. |
| 6. | Mix together the lemon juice and olive oil, season with salt and pepper and the leaves from the thyme sprigs. |
| 7. | Slice the cornichons in half lengthways and place into a large mixing bowl. |
| 8. | Halve the apricots and nectarines, remove the stones, then slice into quarters and add to the bowl. |
| 9. | Tear the oyster mushrooms into rough pieces, add to the bowl and toss everything together with the lemon juice dressing. |
| 10. | Scatter the fruit around the salmon, tucking it in. |
| 11. | Pour any leftover dressing over the fruit and slide the tray into the middle of the oven. |
| 12. | Grill for 15-20 minutes with the oven door closed, until the skin is golden and crisp. |
| 13. | Check frequently to make sure the skin is not burning. Remove from the oven. |
| 14. | Scatter over the basil, microgreens and almonds and serve. |
| 15. | If you prefer to present the salad and the fish separately, carefully lift the fruit and mushrooms into a mixing bowl and pour any juices from the baking tray in with them. |
| 16. | Add the basil leaves, microgreens and toasted almonds. |
| 17. | Season with salt and pepper if necessary. |
| 18. | Pile the salad loosely onto a serving dish and lift the salmon onto a platter. |
Photography Amber-Jayne Bain
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