METHOD
Ensure the salmon is at room temperature before cooking.
Preheat the oven to 140C. Place the onion and kaffir lime leaves on the base of a roasting pan to make a bed for the salmon.
Place the salmon on the bed, tucking in any thin edge so it cooks evenly. Alternatively, trim off the edge and reserve for soup or stock.
Drizzle with the avocado oil and sprinkle with the black pepper. Roast for about 45 minutes, until cooked.
Meanwhile, whisk together the ingredients for the dressing in a small bowl. Taste to ensure the balance is correct - neither too sour nor too sweet. Gently combine the salad ingredients.
Remove the salmon from the oven to a serving platter. Lightly toss the salad with a little of the dressing and place on top of the salmon.
Cut into thin steaks to serve. Drizzle with a little more of the dressing. - serves 8-10.
STIR-FRIED TERIYAKI SALMON
Boned and cubed pieces of salmon come ready-packed from the supermarket chilled seafood cabinet. Sliced beans or asparagus could replace the cauli or broccoli.
INGREDIENTS
1/4 cup teriyaki sauce
1 Tbsp sesame oil
1 clove garlic, crushed
275g Marlborough king salmon fresh cuts stir-fry
2 Tbsp canola oil
125g button mushrooms sliced
2 cups green cauli florets or broccoli florets
METHOD
Combine the teriyaki sauce, sesame oil and garlic. Place the salmon in a bowl and add the marinade. Stir gently then stand for 10 minutes to absorb the flavours.
Heat half the canola oil in a wok. Stir-fry the mushrooms, until softened. Add cauli florets and stir-fry, until crisp-tender. Place aside.
Heat the remaining oil in the wok. Add the salmon and stir-fry for 1-2 minutes until almost cooked. Return the veges to the wok and heat through. - serves 2.
ITALIAN SALMON PACKETS
INGREDIENTS
2x125g salmon steaks, bones removed
2 Tbsp olive oil
flaky sea salt & freshly ground black pepper to taste
2 tsp chopped dill
1 lemon, pips removed, thinly sliced
2 Tbsp each: lemon juice, white wine
2-3 tsp capers, rinsed & drained
METHOD
Brush the top of the salmon with the oil then sprinkle with the salt, pepper and dill. Place each piece on a double sheet of foil large enough to wrap over and seal. Top the salmon with the sliced lemon, lemon juice, wine and capers.
Wrap snugly in the foil. Preheat a barbecue grill or a grill pan. Place the foil packets on the grill and cook for 7-9 minutes on medium heat for a 3cm thick steak. Place the packets on serving plates.
Great served with steamed spinach and herbed baby potatoes. - serves 2.
SPANISH SALMON PAELLA
Salmon is a relatively recent addition to Spanish cuisine. However, it has been successfully incorporated into the country's most popular dishes.
INGREDIENTS
Good pinch saffron threads
2 Tbsp each: boiling water, olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
125g smoked chorizo sausages, cut into 2cm lengths
1 cups long grain rice
1 tsp smoked paprika
3 cups fish stock
6 mussels, shelled and halved
400g natural wood-smoked salmon, coarsely flaked
1/4 cup finely chopped flat-leaf parsley
METHOD
Soak the saffron in the boiling water for 15 minutes.
Heat the oil in a large non-stick frying pan. Sauté the onion, until softened.
Add the garlic and chorizo and stir-fry until fragrant. Stir in the rice until well coated in oil.
Add the paprika, fish stock, saffron and water. Cover loosely and simmer for 15-20 minutes until the rice is cooked. Add the mussels, salmon and parsley and heat through.
Great served with lemon wedges. - serves 4.
