Quick-brined salmon, baked potato and waldorf slaw

Too few ratings

Lee

Community Member

Difficulty

Easy 👌
25
min.
Preparation
90
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
wild keta salmon fillets
500 ml water
2 tbsp kosher salt
2 tbsp flour
salt and pepper
2½ tbsp oil for frying
25 g butter
½ tbsp oil for seasoning skillet
baking potatoes
3 tsp oil
¼ medium size white cabbage
celery
apple
handful of walnuts
handful of raisins
handful of parsley
3 tbsp mayonnaise
½ lemon
1 tsp apple cider vinegar
¼ tsp salt
¼ tsp sugar
2 tsp maple syrup
1 tsp ground flaxseeds
  • Step 1/11

    Preheat oven to 220°C and prepare potatoes by piercing all over with a butter knife and then score a cross on the top. Rub a teaspoon of oil onto each potato and grind over plenty of salt. Place in the oven and leave to cook for 1 hour
    • baking potatoes
    • 3 tsp oil

    Preheat oven to 220°C and prepare potatoes by piercing all over with a butter knife and then score a cross on the top. Rub a teaspoon of oil onto each potato and grind over plenty of salt. Place in the oven and leave to cook for 1 hour

  • Step 2/11

    After 1 hour turn the oven down to 180°C and leave to finish cooking for another 30 minutes

  • Step 3/11

    • ½ tbsp oil for seasoning skillet

    Quick season a stainless steel skillet with 1/2 tablespoon of oil and heat over medium-high heat until the oil starts to move easily around the pan. Remove from the heat and wipe out with kitchen roll. I find this step ensures a stress free, non-stick cooking experience with consistently good crispy salmon skin

  • Step 4/11

    Mix 2 tablespoons of kosher salt into 500ml of water and brine the salmon fillets between 10 and 15 minutes
    • wild keta salmon fillets
    • 500 ml water
    • 2 tbsp kosher salt

    Mix 2 tablespoons of kosher salt into 500ml of water and brine the salmon fillets between 10 and 15 minutes

  • Step 5/11

    Prepare waldorf slaw by finely chopping cabbage, celery and matchstick the apple
    • ¼ medium size white cabbage
    • celery
    • apple

    Prepare waldorf slaw by finely chopping cabbage, celery and matchstick the apple

  • Step 6/11

    • handful of walnuts
    • handful of raisins
    • handful of parsley
    • 3 tbsp mayonnaise
    • ½ lemon
    • 1 tsp apple cider vinegar
    • ¼ tsp salt
    • ¼ tsp sugar
    • 2 tsp maple syrup
    • 1 tsp ground flaxseeds

    Mix in raisins and parsley then stir the mayonnaise, lemon juice, apple cider vinegar, salt, sugar and maple syrup through the slaw. The ground flaxseeds are optional but I find they give the slaw a better consistency and stops it getting too runny when not served instantly

  • Step 7/11

    Drain water from salmon and rinse with fresh water

    Drain water from salmon and rinse with fresh water

  • Step 8/11

    Pat salmon dry with kitchen roll and sit the skin in the seasoned flour to lightly dust. Wipe off excess flour with kitchen roll
    • 2 tbsp flour
    • salt and pepper

    Pat salmon dry with kitchen roll and sit the skin in the seasoned flour to lightly dust. Wipe off excess flour with kitchen roll

  • Step 9/11

    • 2½ tbsp oil for frying

    Pour oil in skillet and preheat to medium-high heat before adding salmon. Lower the heat slightly after 1 minute

  • Step 10/11

    • 25 g butter

    When salmon has cooked 2/3 of the way up the flesh lower heat to low-medium and add the 25g of cubed butter around the fillets. When butter is foaming carefully turn salmon using a fish slice to instantly finish cooking the salmon. Remove pan from the heat and baste butter over the skin.

  • Step 11/11

    Place salmon onto serving plate with baked potato and waldorf slaw