Donna Hay served up a tasty chilli honey salmon with pickled nectarine salad on Saturday Kitchen.<\/p>\n
The ingredients for the salmon are: 300g rock salt, 220g caster sugar, 4 tsp chilli flakes, 1.2kg salmon fillet, skinless and boneless, 12 sprigs dill, 180g honey, freshly ground black pepper and 3 lemons, halved, to serve.<\/p>\n
For the horseradish cr\u00e8me fra\u00eeche: 300g cr\u00e8me fra\u00eeche, 1\u00bd tbsp grated horseradish, 1\u00bd tbsp capers, rinsed and finely chopped and 2 tsp finely grated lemon zest.<\/p>\n
For the radicchio and pickled nectarine salad: 80ml extra virgin olive oil, 60ml white wine vinegar, 1 tbsp runny honey, 1 tbsp juniper berries, crushed, 3 nectarines, thinly sliced, 1 large radicchio, trimmed and leaves separated, 200g soft goats’ cheese, sea salt and freshly ground black pepper, micro mint leaves (optional).<\/p>\n
For the cucumber, celery and dill salad: 4 Lebanese cucumbers, thinly sliced, 6 celery stalks, trimmed and shaved using a vegetable peeler, 10g small dill leaves, 400g sour cream, 2 tsp finely grated lemon zest, sea salt and freshly ground black pepper.<\/p>\n