Logans Gift Cards are now available - click here to purchase! #TheLogansExperience

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.

 

To order salmon for this recipe, click here!