Oven-Grilled Salmon with Curry Remoulade - Ugnsgrillad lax med curryremoulad

OVEN-GRILLED SALMON WITH 

CURRY REMOULADE

Ugnsgrillad lax med curryremoulad

Serves 4

1.8 lbs fresh salmon fillet, skin-on

2 lemons

Lemon glaze:

1 red chili fruit

0.3 cup sugar

0.2 cup water

0.2 cup fresh lemon juice

1 teaspoon dried thyme

1 teaspoon salt

1 tablespoon grated lemon zest

Curry remoulade:

2 tablespoons water

1 tablespoon curry

0.2 cup pickled gherkin, finely chopped

0.2 cup pickled small onions, finely chopped

0.6 cup mayonnaise

0.4 cup creme fraiche

salt, pepper

For serving:

boiled potatoes

sugar snaps

Lemon glaze:

Split the chili fruit and remove the seeds, then finely chop it. Mix with sugar, water, lemon juice, thyme and salt in a saucepan. Bring to a boil until slightly "syrupy". Allow to cool, then stir in the lemon zest.

Put the salmon skinside down on the oven rack and grill for about 10 minutes. Split the lemons and put them with the cut side on the rack. Grill for about 5 minutes. Brush the salmon with the glaze several times while cooking.

Bring water and curry to a boil and cool. Add finely chopped gherkin and onions and mix with curry, mayonnaise and creme fraiche. Flavor to taste with salt and pepper.

Serve the salmon with the remoulade, boiled potatoes, sugar snaps and grilled lemon.

Enjoy!

Bella