This fantastic paella recipe was kindly given to us by Jon-Robert Fell. Jon is Headchef at The Green Room Restaurant at Rosehill Theatre, Whitehaven, Cumbria. To follow Jon on Twitter click here
Why we love this
We love this one because it feels quietly special without asking too much of the cook. Most of the magic happens while the salmon cures, leaving you with silky slices that feel made for sharing.
What you'll need
Gather everything first, then the cooking feels calmer.
- 1 side of Salmon with skin on
- 80g Treacle, slightly warm
- 1 teaspoon fennel seeds, crushed
- 1 lemon, zested
- 50g sea salt
- 1 tablespoon English mustard
- 2 teaspoons cracked black pepper
- Cover a tray that will fit in the fridge with a sheet of greaseproof paper
- Place the salmon on to the tray, skin side down
- Mix all of the ingredients together
- Pour the mix over the flesh of the salmon and coat well, massage in gently
- Cover with clingfilm and place into the fridge
- Leave for 3 days to cure
- Remove from fridge, pat with kitchen paper to remove excess moisture
- Slice thinly and serve
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Cover a tray that will fit in the fridge with a sheet of greaseproof paper
- 2
Place the salmon on to the tray, skin side down
- 3
Mix all of the ingredients together
- 4
Pour the mix over the flesh of the salmon and coat well, massage in gently
- 5
Cover with clingfilm and place into the fridge
- 6
Leave for 3 days to cure
- 7
Remove from fridge, pat with kitchen paper to remove excess moisture
- 8
Slice thinly and serve
Serve it with
Lovely with brown bread, lemon, capers, cucumber, soft herbs or a small bowl of dressed leaves.
