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SALMON

 

Slow Cooked Tasmanian Salmon, Crispy Potato Arugula Salad, Yellow Pepper Gastrique, Chive Cream Friache

 

Ingredients:  Serves 4

 

  • 4 Salmon portions
  • 3 Nicola potatoes
  • Potato starch
  • 50ml Champagne vinegar
  • Rocket
  • Chilli strips
  • Avocado
  • Italian dressing
  • ½ bunch chives
  • Light olive oil
  • 1 egg yolk
  • 30g caster sugar
  • 4 yellow capsicums
  • Julienne basil leaves
  • Spanish onion
  • ½ cup crème fraiche
  • Salt and white pepper

Method:

      • Make the crisp potato squares; peel, dice and boil potatoes until cooked. Drain completely dry. Mash well and fold through egg yolk, seasoning and potato starch to bind the mix. Transfer to a tray and cut to squares. You should get 12 squares. Allow to set in fridge.
      • Make yellow pepper Gastrique; toast capsicums in the oven. Cool, remove skin and seeds and blend in a blender to a smooth pulp. Pass through a fine sieve. Meanwhile, reduce vinegar and sugar slightly until a little syrupy. Mix with passed capsicum and season with a pinch of salt.
      • Start to slowly cook salmon portions in a pan over a very low heat, using light olive oil. Cook to your liking, remove from pan and keep warm.
      • Shallow-fry potato squares until golden and crispy. Prepare salad of rocket, basil, sliced avocado, sliced Spanish onion and chilli strips and lightly dress with Italian dressing.
      • Prepare chive fraiche by mixing chopped chives and crème fraiche and seasoning.
      • To serve, flood four plates with yellow pepper Gastrique. Place three crispy potato squares down followed by dressed rocket salad. Serve Tasmanian salmon on top and a quenelle of chive fraiche.

 

Crispy Asian style Tasmanian Salmon Salad

 

Ingredients:  Serves 4

  • 400g Tasmanian Salmon Fillets – Boned
  • 2 Teaspoons Vegetable Oil
  • The Salad:
  • 1 Lebanese Cucumber
  • 1 Small Red Onion – Quartered
  • 100g packet Asian Green Salad
  • ½ Cup picked Fresh Mint
  • The Dressing:
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Fish Sauce
  • 1 ½ Tablespoons Caster Sugar
  • 2 Teaspoons Vegetable Oil

Method:

    • Heat a non-stick frying pan over medium heat
    • Brush Salmon with oil and place into pan flesh side down, allow to cook for 3 minutes, turn and cool for another 3 minutes.
    • Remove to side plate and allow to cool slightly before flaking flesh, set aside.
    • Cut cucumber into quarters lengthways. Chop each quarter into pieces.
    • Thinly slice onion quarters.
    • Combine salad leaves, cucumber, onion, coriander and mint in a large serving bowl. Gently toss together.
    • Combine dressing ingredients in a covered container and shake well.
    • Add Salmon to salad and just before serving pour over dressing and gently toss. Serve immediately.

 

Tasmanian Salmon Cutlets with Tomato and Basil Olive Oil Dressing

 

Ingredients:  Serves 4

  • 4 x 125g Tasmanian Salmon cutlets
  • 1 Tablespoon extra virgin olive oil
  • ¼ Cup Extra Virgin Olive Oil (additional)
  • 2 green shallots, thinly sliced
  • 3 ripe, firm red tomatoes, finely diced
  • 2 Tablespoon shredded fresh basil leaves
  • 1 Tablespoon Lemon Juice
  • Sea Salt
  • Cracked Black Pepper

Method:

    • Brush the cutlets with oil and set aside.
    • Place the remaining Olive Oil into a small saucepan with the shallots. Place over a low heat and allow to just warm through keeping the colour in the shallots.
    • Remove saucepan from heat and add the tomato and lemon juice. Season to taste.
    • Heat BBQ or frying pan and cook the Salmon cutlets. Serve with baby potatoes and green salad.
  • BBQ Salmon with Green Herb Mayonnaise

 

Ingredients:  Serves 4

  • 4 x 125g Salmon Fillets
  • 1 Tablespoon Extra Virgin Olive oil
  • ½ cup good egg quality mayonnaise
  • 2 Tablespoons chopped mixed herbs – Flat leaf parsley, Chives, Dill
  • 1 Teaspoon finely grated lemon rind
  • Sea Salt

Method:

    • Brush Salmon with olive oil and set aside
    • Combine in a bowl the mayonnaise, herbs and lemon rind.
    • stir well and season to taste.
    • Heat BBQ to Medium – High and cook Salmon for approximately 3 minutes each side depending on thickness.
    • Serve with mayonnaise, BBQ potato slices and mixed salad leaves.

 

Salt n Pepper Tasmanian Salmon

 

Ingredients:  Serves 4

  • 300g Tasmanian Salmon filets, skinned
  • 2 ½ Tablespoons Self Raising Flour
  • 1 Tablespoon Corn flour
  • 1 Teaspoon Sea Salt
  • 2 Teaspoon mixed peppercorns
  • ¼ Cup Milk
  • Oil for shallow frying
  • Fresh Limes Pieces

Method:

    • Cut Salmon into thick finger slices. Pat dry of excess moisture.
    • Place salt into a dry frying pan and heat for 2 minutes. Remove and repeat with peppercorns.
    • Grind in a mortar and pestle or spice grinder until a finer mix is formed.
    • Combine flours and spices. Dust flour over the Salmon pieces.
    • Dip into milk and allow excess to drain away before re-flouring each Salmon piece.
    • Heat the oil for frying in a large frying pan and when hot cook the Salmon until golden. Approx. 1-2 minutes each side.
    • Allow to drain on crumpled kitchen paper towel before serving immediately with the lime.