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Treacle-glazed side of salmon and mayo

SERVES 10

A fragrant take on the seafood favourite. The mayo is lightened with yogurt to keep it fresh.

FOR THE SALMON
1 small orange, peel removed and very finely sliced, juiced
50g (1¾oz) sugar
75ml (2½fl oz) treacle
1tbsp white wine vinegar
1kg (2¼lb) side of salmon, skin on (left out of the fridge for 30 minutes)
50g (1¾oz) toasted pistachios, roughly chopped
2 spring onions, shredded
15g (½oz) mint, leaves picked and chopped
15g (½oz) dill, chopped
Lemon or lime wedges, to serve
FOR THE TREACLE MUSTARD MAYO
1 medium free-range egg yolk
½tsp Dijon mustard
1tsp wholegrain mustard
1tsp white vinegar
½tbsp treacle
75ml (2½fl oz) sunflower oil
50ml (1¾fl oz) extra virgin olive oil
35g (1¼oz) Greek yogurt

1 For the mayo, put the egg yolk, mustards, vinegar, treacle and 1/8tsp fine sea salt into the small bowl of a food processor. Whizz briefly to combine. With the motor running very slowly, drizzle the oils until you have a thick mayo. Stir in the yogurt and adjust the seasoning to taste. Cover and set aside in the fridge until ready to serve.

2 Heat the oven to 220°C / 425°F / Gas Mark 7. Put the orange peel in a small pan and cover with cold water. Bring to the boil then drain, discarding the water. Add 100ml (3½fl oz) fresh water to the pan with the sugar, and put over a medium heat to dissolve the sugar. Bring to the boil, return the orange peel to the pan then simmer gently for 15-20 minutes until soft and translucent. Leave to cool in the syrup.

3 Mix the orange juice with the treacle, vinegar and some salt and pepper.