22 Jan Grilled Chilli Honey Salmon with Horseradish Crème Fraîche
This show-stopping salmon from Donna Hay balances sweet honey, gentle chilli heat and a light cure for incredible flavour and texture. Finished under the grill and served with a sharp horseradish crème fraîche, it’s an elegant yet easy centrepiece for entertaining or a special family meal.
INGREDIENTS
- 1.2kg sustainably-caught salmon fillet, skin removed and pin-boned
- ½ cup (180g) honey
- 2 teaspoons dried chilli flakes (to taste)
- cracked black pepper
Curing mix
- 1 cup (300g) rock salt+
- 1 cup (220g) caster (superfine) sugar
- 2 teaspoons dried chilli flakes, extra
- 12 long sprigs dill
Horseradish crème fraîche
- 1¼ cups (300g) crème fraîche
- 1½ tablespoons grated horseradish
- 1½ tablespoons capers, rinsed, drained and finely chopped
- 2 teaspoons finely grated lemon rind
To serve
- Grilled lemon halves
METHOD
- To make the curing mix, combine the salt, sugar and extra chilli in a bowl. Place half of the mix onto a large glass dish and top with the salmon. Place the dill sprigs and remaining curing mix on top of the salmon and refrigerate for 1–2 hours to lightly cure.
- Rinse the salmon to remove the curing mix, then pat dry with absorbent kitchen paper.
- Preheat the oven grill (broiler) to medium–high.
- Place the cured salmon on a baking tray. Combine the honey, chilli and pepper and brush over the salmon. Grill for 6–8 minutes or until the salmon is caramelised and cooked to your liking.
- To make the horseradish crème fraîche, combine the crème fraîche, horseradish, capers and lemon rind in a small serving bowl.
- Serve the salmon with the horseradish crème fraîche and a squeeze of grilled lemon. Serves 6
Cook’s note:
+ The type of salt used for curing is important. Use rock salt, rather than a finer salt, as its coarseness cures the meat without imparting too much saltiness.
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