Grilled Marinated Shetland Salmon with an orange and mint aioli. 

Peter Gorton of the Michelin-starred Horn of Plenty at Gulworthy in Devon has always had a strong belief in the quality of Shetland salmon and has used it not just in his restaurant but also for demonstrations, banquets and competitions. Here is a simple but delicious salmon dish for those lazy summer days.

Ingredients:

4 x175-200g Shetland salmon fillets
2 tbsps salt
55g sugar
2 tbsps grated orange zest
1 tsp ground pepper
mixed lettuce of your choice
salt and pepper

To cure the salmon fillets, mix the salt, sugar, orange zest and pepper. Rub over both sides of the salmon fillets and refrigerate for about 2 hours. Then wash salmon well and dry and refrigerate.

For the aioli

2 large egg yolks
1 tbsp fresh lemon juice
olive oil
1 tbsp puréed garlic
13 tbsps fresh orange juice
2 tbsps grated orange zest
2 tsps ground black pepper
salt

Whisk the egg yolks and lemon juice in a mixing bowl. Gradually whisk or beat in the oil. The mixture should be thick and emulsified. Whisk in the garlic, orange juice, the zest and pepper. Season to taste with salt. Refrigerate until ready to serve.

To serve

Brush the salmon fillets with olive oil and grill until just cooked through about 2-3 minutes on each side. Place on serving plates and top with a spoonful of the aioli. Garnish with the salad leaves and serve.

Chef's Note

If it is a gloriously sunny day, put the fillets on kebab skewers and barbecue!