Gin & Tonic-Marinated Salmon
Gin & Tonic is no longer just a classic cocktail! Celebrate the weekend with this truly special recipe: gin & tonic-marinated salmon. Bart’s easy-to-make marinade has a subtle gin flavour, 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.
Add the brown sugar and sea salt to a bowl.
Crush the fennel seeds and coriander seeds in a mortar, keep them 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 clingfilm, place it on a tray, and let it marinate in the fridge for 16-24 hours.
Take the salmon out of the fridge and take off the clingfilm. Scrape off the marinade and rinse the fish briefly under cold running water. Pat dry with a sheet of kitchen roll, grind some black pepper over the fillet and sprinkle the remaining lemon zest on top. Slice the salmon into thin slices.
Prepare the salad by mixing the cucumber, spring onions, and dill with olive oil and vinegar. Season with salt and pepper to taste.
The salmon is delicious on its own, but feel free to serve with some crème fraîche mixed with a bit of lemon juice, salt, and pepper. Enjoy!
