lemon verbena brined salmon

[tango]

Lemon Verbena
Brined Salmon

by Kate Heyhoe


Serves 4

This brine imparts a subtle lemony herb flavor to the salmon.

If you don't have lemon verbena, the brine works fine without

it, or substitute a handful of other herbs, such as thyme or

lemon thyme, or rosemary.

3 cups boiling water
1/2 cup loosely packed lemon verbena leaves
1/2 cup kosher salt
1/2 cup sugar

2 pounds salmon fillet, in 4 pieces
1 to 2 tablespoons olive oil

Fill a container, one just large enough to hold the salmon

fillets snugly, with 3 cups boiling water. Stir in the lemon

verbena, salt, and sugar. Stir to dissolve the salt and sugar

and let the herb steep. Cool the liquid to room temperature or

below. Arrange the salmon in the brine, submerging completely.

If the salmon pieces insist on floating to the top, weight

them down with a plate. Refrigerate.

For thin fillets (such as tail pieces), let brine for 30

minutes. Thick pieces can brine for 50 to 60 minutes, but no

longer as they may become salty. Rinse the pieces and pat dry.

Coat with olive oil and grill, pan fry, or broil.