Torched Salmon In Green Juice Sauce

Do you have the Easter blues? If, like me, you spent the majority of last week indulging in chocolate treats and find yourself feeling horrendously guilty and enduring in self-loathing then this may just be the recipe for you. Here at Jules B we’ve found the perfect combination of healthy yet scrumptious food to send your taste buds off the chart.

This week’s recipe is presented by a home cooking with extreme prejudice blog, ‘Lady and Pups’ and ticks all the right boxes for detox delight. One word – Salmon. I know what you’re thinking, how original, but this recipe is no traditional method of cooking salmon. It involves a concoction of green veggies and herbs with jalapeño pickling vinegar and a dab of whisked sour cream, being poured over a bed of flame-torched, soft-baked salmon. A method with infinite possibilities. The final product tasted so extravagantly delicious, the word “healthy” didn’t even come within a mile in association, and I am simply going to pitch it to you as the best and easiest salmon dish you’ll ever encounter.


17.6 oz (500 grams) of skin-on salmon fillet, preferably mid-section

Extra virgin olive oil to coat + more for serving

Sea salt and freshly ground black pepper to season

Green juice sauce: inspired by Bon Appétit

1 large or 2 small stalks of celery (3.3 oz/93 grams)

1 very small cucumber (2.6 oz/75 grams)

The green part of 3 large spring garlic, or leeks (1.4 oz/40 grams)

2 tbsp of chopped cilantro

1 tbsp of pickled jalapeño

1 tbsp of chopped ginger

2 tbsp of pickling juice from pickled jalapeño

1 tbsp of lime juice

1 tbsp of sour cream

1/2 tsp of salt + more to adjust

1/4 tsp of freshly ground black pepper


To make the green juice sauce with juicer:  Juice each vegetable separately.  Then combine the juice of cucumber, celery, spring garlic or leeks, cilantro, pickled jalapeño and ginger.  Whisk in the pickling juice, lime juice, sour cream, salt and freshly ground black pepper, then cover the surface with plastic wrap and let sit in the fridge for at least 1 hour (to chill and also for the flavours to combine).

To make the green juice sauce with blender:  Cut all the vegetables and herbs into very, very small pieces (the smaller they are the easier they’ll blend).  Blend all the ingredients together in a blender until very smoothly pureed, then pour into a very fine sieve, or very fine cheese clothes sitting over a large bowl.  Press on the pulp with a spoon/or tighten the cheese clothes with your hand to squeeze as much juice out as you possibly can.  You should have about 1 cup.  Cover the surface with plastic wrap and let sit in the fridge for at least 1 hour (to chill and also for the flavours to combine).

To cook the salmon (can be made up to 1 day ahead):  Preheat the oven on 320ºF/160ºC.

Make sure the salmon fillet is cold but not icy-cold.  Pat dry with a clean towel then rub a layer of extra virgin olive oil all over.  Place on an oiled baking-rack over a baking-sheet, skin-side up, and bake in the oven for 20 min (for a mid-section salmon fillet that’s 1 1/2″ (4 cm) at its thickest part).  Remove from the oven and let it cool and rest for at least 20 min (do not cover with foil which will further cook the salmon), or keep in an air-tight container in the fridge until needed.

To assemble the dish:  Peel the skin off the salmon and break the meat into large chunks, then scatter over a large serving dish.  The centre of the salmon should be still pink and just borderline-cooked.  Season generously with sea salt and freshly ground black pepper, then light up the torch and start charring the surface of the salmon.  DO NOT over-torch!  You’ll over-cook the salmon as a result.  Just some blistering and smokiness on the surface-fat is the goal.  Pour the green juice sauce onto the bottom of the plate/dish, and drizzle with a little extra virgin olive oil.  Serve immediately.