Baked Salmon with Zuni Pickles and Crème Fraiche

Cook Time 1 hour

Servings 6-8

Ingredients

1 x 1.5 kg side of salmon (ideally King Ora Salmon)

A few big handfuls of mesclun lettuce leaves

Toasted macadamias, to garnish 

Olive oil

Salt and pepper

Dressing

300ml Bulla crème fraiche 

1 tsp horseradish cream or freshly grated horseradish

1 bunch chives 

4-5 sprigs dill, finely chopped

Zest 1 lemon 

Zuni Pickles

3 small zucchinis, thinly sliced into ribbons with a peeler

1 small onion, thinly sliced

2 tbsp sea salt

2 cups apple cider vinegar

¾ cup caster sugar 

2 tsp mustard powder

2 tsp yellow mustard seeds, lightly crushed

1 tsp ground turmeric

Method

For the pickles, in a non-reactive bowl add the salt with a splash of boiling water. Mix to dissolve salt. Then add the zucchini, onion and 500ml chilled water, stir to combine and soak for 1 hour.

Meanwhile, combine remaining ingredients in a saucepan over a medium heat, stir to dissolve sugar, simmer for 2-3 minutes, then cool to room temperature. Drain zucchini and onion, pat dry with absorbent paper, then return to bowl. Add the cooled vinegar mixture, stir to combine, then transfer to sterilised jars, adding water to cover if necessary. Seal and refrigerate for at least two days to pickle. Pickles will keep refrigerated for at least three weeks.

Preheat the oven to the grill setting and line a large tray with foil. Lightly spread oil over tray and place the fish skin side down on tray. Lightly oil the flesh of fish and season generously with salt and pepper. Place the tray on the top shelf. Grill for 10-15 minutes until just cooked through. Remove and squeeze over the juice of half a lemon.

Mix the dressing ingredients together. Season to taste.

To serve, add a dollop of crème fraiche to each plate, top with a portion of salmon, pickles, lettuce leaves, macadamia and drizzle of olive oil.