1 side salmon, about 1–1 1⁄2 kilograms, pin bones removed
200 grams labne
finely grated zest 1 lemon
1 clove garlic, crushed
70 grams slivered almonds, toasted
200 grams seedless green grapes
1 long red chilli, seeded and thinly sliced
2 tablespoons baby capers
1⁄4 cup each flat-leaf parsley, dill and mint, roughly chopped
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper
Preheat the oven to 150°C.
Line a baking tray with a piece of foil and lay the salmon on top. Season with sea salt and freshly ground pepper. Bake for about 20 minutes or until just cooked through. Cool. The salmon can be cooked 1 day ahead, covered and refrigerated.
Slide the salmon onto a serving platter and mop up any juices with kitchen towels.
Topping: Combine in a bowl and season with sea salt and freshly ground pepper.
Salad: Cut the grapes into quarters and combine with the almonds, chilli and capers. Whisk the olive oil and lemon juice together, season and toss through the grape mixture. Gently toss through the herbs.
To serve: Spread the labne over the salmon and pile the salad on top. Garnish with lemon wedges and watercress.
Labne (also labneh): a cheese made from yoghurt that has been drained in order to remove the whey. It is available from gourmet grocery and supermarkets.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Tomato and Ricotta Salad with Citrus Gremolata, Mushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.