SALMON WITH ORANGE MUSTARD GLAZE
INGREDIENTS
Cooking programme Fan Grill and Induction
To serve 1 fennel bulb, finely shaved 1 lemon, juice
1 x 800-900 g piece of salmon, trimmed, skin off
Miele accessories Grilling and roasting insert Multi-purpose tray
Brine ¼ cup fine sea salt ¼ cup caster sugar 2 litres cold water
Extra virgin olive oil Salt flakes, to taste 3 cups watercress
1 ruby red grapefruit, segmented ½ bunch chives, finely chopped
Serves 8
Orange mustard glaze ¼ cup honey ¼ cup brown sugar 3 tbsp Dijon mustard 1 orange, zest and juice 1 tsp ginger, finely grated
Preparation time 45 minutes, plus 1 hour brining
Cooking time 12 minutes
METHOD Brine 1. Dissolve the sea salt and sugar in cold water. Cover salmon with the brine and leave at room temperature for 1 hour. Remove and pat dry. Orange mustard glaze 1. Place ingredients into a small saucepan and bring to the boil on high heat, induction setting 8. Turn down the heat to induction setting 5 and reduce by half. Allow to cool completely. Salmon 1. Preheat oven on Fan Grill at 240°C. 2. Place a grilling and roasting insert into a multi-purpose tray. Place a square of foil on the insert and brush lightly with grapeseed oil. 3. Place the salmon on the foil and lightly brush with the orange mustard glaze. Place into the oven on shelf position 4 and cook for 6 minutes. 4. Lightly glaze again, place on shelf position 5 and cook for a further 6 minutes. To serve 1. Place the fennel in cold water for 10 minutes, then drain and dry. Toss the fennel in lemon juice, olive oil and sea salt. Mix with watercress and grapefruit. 2. Place the salmon on a warm serving platter, scatter with fennel and watercress salad and sprinkle over chives. HINTS AND TIPS • Ginger can be replaced with either horseradish or wasabi for alternative flavours. • Extend or decrease the cooking time of the salmon, depending on degree of doneness. Being careful, as an extended cooking time may lead to the glaze burning.
CHRISTMAS LEFTOVER SOLUTIONS There are many recipes to use up this salmon (although we doubt you will have much left over). Flake the salmon into large pieces and use it in: Salmon slow roasted on rye cracker with a tomato, dill butter sauce Sous-vide miso potatoes with hot smoked salmon Hot smoked salmon quiche Salmon niçoise salad Click on the recipe name above to see the full instructions.
For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz For this recipe and more, visit mieleexperience.co.nz
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