This is lazy cooking at its best - no more than five minutes prep beforehand, and the cooking time is merely the two minutes it takes to sear the fish fillets on both sides. The flavours of Orange and Juniper are subtle but definitely present, and the slight bite of the citrus goes well with the oiliness of the salmon.
I generally serve this with a light green vegetable - more often than not julienne of cucumber, sautéed in butter.
Ingredients: 300g Salmon Fillet (skin on or off, as you prefer - I rather like the crispness of the grilled skin, but it takes a minute or so longer to cook); grated rind of one large Orange; 6-8 dried Juniper Berries, ground in an electric coffee grinder; 2 tbs Gin; oil, or Trennwax, for frying.
1. Slice the fillet into three pieces, and place in a shallow dish. Evenly scatter the Orange rind and ground Juniper over the Salmon, and pour the Gin over the top. Turn the pieces of fish over several times, to make sure the other ingredients are evenly distributed over the surface. Leave to sit until you're ready to cook them (as I've stated elsewhere, I'm no great fan of the benefits of marinading, but it is practical to get the Salmon to this stage some time in advance of cooking it, and you can certainly leave it like this for several hours or so)
2. Heat a griddle or heavy frying pan on the stove until very hot, and either brush it with Oil, or else spray with Trennwax (if using oil, be sparing - you don't want the Salmon to swim in it).
3. Grill the Salmon pieces two minutes or so on both sides - you can watch the salmon coagulating as the heat penetrates it, and turn it once the heat has clearly penetrated from the bottom to the middle. Lightly salt the Salmon pieces just before and just after you turn them.