INGREADIENT

• 1kg salmon fillets skin on pin bones removed
• ½ cup salt
• 8 cups water
• 1 orange zest only
• 1 lemon zested juiced
• 1 pinch ground black pepper to taste
• 1 broccoli head stalks removed peeled florets cut
• 3 tbs mayonnaise
• 2 lemons juiced
• 1 tsp olive oil
• 2 tsp maple syrup
• 1 pinch salt and pepper to taste
• 1⁄3 cup almonds toasted roughly chopped
• 2 sprigs tarragon leaves picked finely chopped
• 4 sprigs dill finely chopped
• 2 tbs parmesan shaved

Direction

1. Preheat the oven to 200C.
2. Place salmon skin side down in a deep tray. In a bowl, mix salt with water and mix well. The water should be as salty as seawater. Pour over salmon to cover completely and leave for 12 minutes to brine. Drain, place on paper towels and gently dry.
3. Place salmon on a flat baking sheet big enough to fit the whole salmon, brush with oil, and scatter over zest and season with pepper. Bake for 12-15 minutes or until a fork can pierce easily through the flesh. I personally like it to be slightly rare in the middle, which is completely safe and even more tender.
4. At the same time, thinly slice the peeled broccoli stalk and florets with a mandolin (carefully) into a large bowl. Alternatively, you can use a peeler for the stalk and coarsely chop the florets.
5. In a serving bowl, whisk together mayonnaise, lemon juice, oil, maple syrup and salt and pepper to taste. Add broccoli, almonds, most of the herbs and gently mix with your hands. Adjust seasoning and top with shaved parmesan.
6. Serve fish on a platter, squeeze over lemon juice, scatter with remaining herbs and serve with salad.