Gin & Tonic Marinated Salmon
Gin & Tonic is no longer just a classic cocktail! Kick off the weekend with a truly special recipe: gin & tonic marinated salmon. Bart’s easy-to-make marinade has a subtle gin flavor, a hint of bitterness from the tonic, and the refreshing zest of lemon. Cheers!
Place the salmon fillet, skin side up, on a large board. Make small incisions in the skin, about 2 centimeters (0.8 inches) long and 1 cm (0.4 inches) deep. Repeat this every 5 cm (2 inches) along the length of the fillet. Then, turn the salmon over so the skin side is facing down.
Take a bowl and add the brown sugar and sea salt.
Crush the fennel seeds and coriander seeds in a mortar, ensuring they remain somewhat coarse in texture. Do the same with the juniper berries and black peppercorns.
Add the crushed seeds and berries to the bowl with the sugar and salt, then stir in half of the lemon zest, the gin, and the tonic. Mix well and coat the flesh side of the salmon with the marinade. Wrap the salmon tightly in plastic wrap, place it on a tray, and let it marinate for 16-24 hours.
Remove the salmon from the refrigerator and take off the plastic wrap. Scrape off the marinade from the fish and rinse it briefly under cold running water. Pat the fish dry with a paper towel, then grind black pepper over it and sprinkle the remaining lemon zest on top. Slice the salmon into thin slices.
Make the salad by mixing the cucumber, spring onions, and dill with the olive oil and vinegar. Season with salt and pepper to taste.
Delicious on its own, but feel free to serve the salmon with some crème fraîche mixed with a bit of lemon juice, salt, and pepper. Enjoy!
