Grilled Salmon w Fennel Salad
Ingredients:
4 x 160g boneless salmon portions
1 t lemon pepper
2 t olive oil
Fennel Salad
1 small fennel bulb, shaved thinly with a mandolin
½ C rocket leaves
½ red onion, thinly sliced
2 oranges, segmented
¼ C fresh mint leaves, torn
1 T mini capers
1 T fennel fronds
2 T extra virgin olive oil
1 T lemon juice
Basil Olive Oil, to serve
Aioli, to serve
Microgreens, to garnish
Method:
1. If desired, to butterfly the portions, cut down the middle of the portion through the flesh but not through the skin. Fold the salmon so the skin is back-to-back and secure with a toothpick.
2. Season salmon with lemon pepper. Add oil to a medium pan and grill butterfly cut portions for 3-5 minutes each side until golden and cooked to your liking.
3. For the salad, put all ingredients into a bowl, season with salt and pepper and mix gently.
4. Place salad, salmon and aioli to the plate, garnish with basil olive oil and microgreens.
Recipe adapted from Logans Café & Restaurant, High Country Salmon
Serves 4.
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