Lemon verbena marinated salmon
- 325ml boiling water
- 100g salt
- 100g white sugar
- 3 tbs roughly chopped lemon verbena leaves
- 500g salmon fillet pieces
- 1 tbs olive oil
In a bowl dissolve the salt and sugar in the boiling water, stir in the lemon verbena leaves and allow to cool completely.
Choose a flat dish just large enough to hold the fillets of salmon in a single layer.
Arrange the salmon skin side uppermost in the bottom and pour over the marinade.
Refrigerate whilst the salmon marinates, allow 30 – 40 minutes for thin fillets — the tail end,
and 50 – 60 minutes for the marinade to penetrate a thicker fillet.
Rinse and dry the salmon, brush with the olive oil, and either grill or fry.