Last week one of my mates let me know that some more Atlantic salmon had escaped down the Huon. This was far too tempting so I rescheduled a couple of meeting and we headed down for sunrise. It was a pretty productive morning, we ended up with two salmon and one trout.
This recipe comes from playing around with some of the left over salmon from my last post. Sorry about the slightly shitty photo but I made this one down at our shack on Bruny Island and we were running late to catch the ferry home!
2x Fillets of Atlantic Salmon – Skin On and Pinned Boned
1 Cup on Honey at room temp
3/4 Cup of Sea Salt Flake
2 Tbs Cracked Black Pepper
1 Cup of Chopped Basil
1. In a large tray sprinkle a little of the sea salt over the bottom then lay the fillets skin side down then evenly sprinkle the pepper, salt and honey and over them – in that order. Then evenly place the basil over the 2 fillets.
2. Then take one fillet and turn it 180 degrees so it is facing the opposite way and place it on the other fillet skin side up.
3. Wrap up in plastic wrap and place a chopping board on top of the salmon in the tray and weights on top of the chopping board. Cans of soup, beers etc work well.
4. Place in the fridge and leave for 24hrs and then turn. Put back in the fridge for another 24hrs. It should take about 2 days but keep an eye on it – it depends on the size of the fillets. You know it is done when the tail bits start to go a little rubbery.
5. Then wash off all the salt and honey under fresh water, pat dry and a little more pepper and pop it back in the fridge on a plate uncovered for about a day to dry it out a little – you could do it in a cool spot in the open I suppose.
My favorite thing in the world is gravlax and scrambled eggs so I highly recommend that. This time I some crumbled blue cheese in with the eggs – the sharpness of the cheese worked well with the honey. Or with a dill and lemon mayo and pickles on some crisp bread.