Tasmanian Salmon Fillet with Herb Marinade

Ingredients

• 750 g salmon fillet skin on (1 fillet)
• 200 g coarse sea salt
• 2 tbsp sugar
• 0.5 tsp ground pepper
• 0.5 tsp ground myrtle (or lemongrass)
• 2 bunches watercress

Instructions

1. 1.

   1) Prepare the brine: Wash and dry the watercress, then finely chop it. Mix with salt, sugar, pepper, and myrtle.

2. 2.

   2) Brush salmon with brine: Rinse the salmon under running water, pat dry, place on a paper‑lined work surface. Spread half of the brine over the fillet.

3. 3.

   3) Finish: Pour the remaining brine into an elongated glass or ceramic dish, spread it, and lay the salmon skin side down. Cover tightly with cling film and refrigerate for 48 hours, turning after 24 hours.