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Earl Grey infused salmon

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150 mins

(24)

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Cooking time: 150 mins

Whether you're planning a Good Friday feast or simply fancy a change to your usual Sunday lunch, this glazed salmon recipe makes a striking centrepiece. Using Earl Grey in the glaze gives the dish a fragrant flavour, with plenty of lemon zest and juice to add a refreshing citrus kick.

Steep 1 of the tea bags in 100ml boiling water and set aside to cool. Once cool, discard the tea bag and stir in the honey and juice from half a lemon.
Place the salmon side in a large dish and pour over the Earl Grey marinade, brushing the fish lightly with a pastry brush to help the flavour soak in. Cover with cling film and chill for 2 hours to infuse, lightly basting the fish every 30 minutes or so.
Meanwhile, finely slice one of the remaining lemons and set aside until required. Zest and juice the final lemon, reserving the zest for serving.
Preheat the oven to 200ºC/ 180ºC fan/ gas mark 6.
Steep the remaining tea bag in 200ml of boiling water, then discard the tea bag and pour the tea into a small pan. Add the lemon juice and sugar and simmer for 5–7 minutes until reduced, then add the lemon slices and simmer for a further 3–5 minutes until the skin has softened. Remove the lemon slices, reserve and set aside.
Simmer the glaze for a further 3–5 minutes to reduce further, then pour half into a dish and set the remaining glaze aside. Brush half the glaze over the salmon and arrange the candied lemon slices on top.
Roast the salmon in the oven for 20 minutes, or until cooked through.
Meanwhile, prepare the citrus mayonnaise. Mix the mayonnaise, crème fraîche, parsley and lemon juice until well combined. Cover and chill until ready to serve.
Gently reheat the remaining glaze and brush over the salmon before serving with the lemon zest, parsley sprigs and citrus mayonnaise on the side.