SALMON PROVENÇAL

Welcome to your new favourite way to cook salmon. This elegant side is lightly salted for 30 minutes to give it a light cure, then cooked in a low oven to ensure the flesh is moist and succulent.

Prep:
10 mins(prep time) + 30 mins(salting time)
Cook:
40 mins
Serves:
8-10

Ingredients

1 side of Mt Cook fresh salmon (1.2kg)

2 tsp flaky sea salt

1 punnet cherry tomatoes quartered

⅓ cup pitted kalamata olives, roughly chopped

2 cloves garlic, finely chopped

1 Tbsp chopped thyme leaves

Zest of 1 orange

¼ cup olive oil Italian parsley, chopped, to garnish

Method

Lay the salmon, skin side down, in a large roasting dish. Season with the sea salt and set for 30 minutes to cure slightly.

Preheat the oven to 130°C. Combine the cherry tomatoes, olives, garlic, thyme, orange zest, and olive oil in a bowl. Spoon the mix evenly over the salmon.

Bake for 40 minutes, or until there is no resistance in the salmon when you insert the tip of a knife into its thickest part. Rest the salmon for 5 minutes then sprinkle over the parsley and serve either warm or at room temperature.