- 700-900g Scottish Salmon
- 2 Tbs Kentish Oils Cold Pressed Original Rapeseed Oil
- Sea Salt
- Mint Sauce
- 2 Tbs Lemon Curd
- Preheat oven to 200 degrees and prepare a baking tray with baking paper.
- In a bowl, mix equal parts lemon curd & oil, baste the fillet and salt liberally.
- Bake the fillet for 15-20 minutes, internal temperature should be 62 degrees.
- Finish with mint sauce immediately from the oven, then let it rest for 5 minutes.