Marinated Salmon with Honey Mustard Vinaigrette

Ingredients

• 1 tbsp juniper berries
• 1 tsp coriander seeds
• 4 tbsp sugar
• 1 pinch star anise (ground)
• 4 tbsp sea salt
• 600 g salmon fillet (ready‑to‑cook with skin)
• 1 tsp peppercorns
• 1 tsp fennel seeds
• 4 tbsp mustard
• 2 tbsp Orange juice
• 1 tbsp prepared horseradish (jarred)
• 180 g mayonnaise
• 2 tbsp honey
• dill (for garnish)
• 250 g baguette

Instructions

1. 1.

   Crush the juniper berries with coriander roughly using a mortar or knife edge. In a bowl combine with sugar, star anise and salt. Spread about half the salt mixture in a shallow dish.

2. 2.

   Rinse the salmon, pat dry and place skin side down on the dish. Sprinkle remaining spice‑salt over the fish, cover with plastic wrap and lightly weigh down. Refrigerate for 24–36 hours to marinate.

3. 3.

   Before serving remove salmon from brine, rinse and pat dry. Coarsely crush peppercorns with fennel in a mortar, sprinkle over salmon and slice thinly with a fillet knife. Arrange on plates.

4. 4.

   Whisk all ingredients together for the mustard sauce and season with salt and pepper. Garnish salmon with dill and serve with sauce and fresh baguette slices.