Get a taste of classic NZ flavours with this manuka honey glazed Ora King salmon recipe - by NZ Chef Matt Lambert of NYCs The Musket Room Roasted Side of Ora King Salmon Ingredients (cure): 1 side of Ora King salmon pin boned, skin on ¼ cup salt 1/4 sugar zest of 5 oranges zest of 1 lemon zest of 1 lime Ingredients (roasting): Sliced citrus (orange, lemon and lime used for zest) 2-3 sliced fennel bulbs 2-3 cinnamon sticks 1 bunch rosemary 1 bunch thyme 1 bunch lemongrass Sliced ginger Ingredients (Manuka Honey Glaze): ¼ cup manuka honey (if unavailable, another floral honey) 2tbsp fennel pollen 1 tsp ground roasted coriander seeds Method: Combine salt, sugar and citrus zest in a bowl and mix to create salmon cure Distribute salmon cure on the flesh side of salmon, wrap with plastic and place in the fridge over night to cure When ready to roast, rub the salmon to remove the bulk of the cure. Leave any remaining on surface, do not wash with water To infuse more flavor during roasting, place sliced citrus that you already zested, fennel, cinnamon, rosemary, thyme, lemongrass and ginger (or any combination that you prefer) in the bottom of the pan before roasting. This way, the aromatics can infuse the fish with added flavor as it cooks In a 350F oven, roast skin side down in a roasting pan for around 10 minutes. I prefer this gorgeous fish to be medium - medium rear, but you can leave it in for longer if you prefer a more well-done fish While the salmon is roasting, combine the manuka honey, fennel pollen and ground, roasted coriander seeds in a small pan over medium heat. With a pastry brush, half way through cooking, coat the salmon with the glaze. Discard skin once removed, and again brush with manuka honey glaze. Serve hot on a large dish garnish with fennel, mustard frill and peppery herbs like upland cress and water cress, as well as any additional fresh herbs you have left from your roasting
Posted on: Thu, 10 Jul 2014 02:18:19 +0000
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