INGREDIENTS
For the salmon:
- 2 salmon fillets with tail and skin (around 400g each)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. soy sauce
- 1 garlic clove, minced
- 1 Tbsp. fresh ginger, minced
- 3 Tbsp. fresh tarragon or dill, chopped
- 4 sprigs of thyme
- Sea salt and freshly ground black pepper
- Kitchen twine soaked in water
For the salad:
- 700g baby potatoes, boiled
- 2 Tbsp. olive oil
- Sea salt and freshly ground black pepper
- 300g green peas, blanched
- 150g fresh baby radishes, chopped
- A squeeze of lemon juice
METHOD
To make the salmon:
For the marinade, combine all the ingredients in a bowl. Place the fillet skin-side down on a dish, then marinate and season the flesh. Place the second fillet on top of the first one. Tie them together using kitchen twine. Place in the fridge for 2 hours and let stand at room temperature before cooking.
Using a Le Creuset Signature Shallow Rectangular Grill, grill the salmon for about 10 – 15 minutes per side until the flesh is opaque. Cut the kitchen twine before serving with a garnish of fresh herbs like basil and thyme, along with the accompanying side salad of peas, baby potatoes and baby radishes.
To make the salad:
Preheat the oven to 200°C.
Toss the boiled baby potatoes in 1 Tbsp. olive oil, season and roast until golden and crunchy, about 25 – 30 minutes.
Serve warm tossed with blanched peas, radishes and the remaining olive oil, along with a squeeze of lemon juice.