MIke Daly's salmon
A good dish for entertaining guests or even feeding the family
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake | Less than 30 minutes |
Ingredients
Mediterranean Crust
- 20g Charred red capsicum
- 20g Artichoke
- 20g kalamata black olives
- 40g goats feta cheese
- 10g Italian flat leaf parsley
Ebly Salad
- 150g Ebly tender wheat
- 50g Baby sweetcorn
- 50g Snowpeas
- 20g Beetroot chard leaves
- 1 Lemon, zest and juice
- 6 chinese lychee
- 100ml extra virgin olive oil
- Salt & Pepper
Garnish
- 8 Black cherries
- 1 Pitaya fruit
- Black Sesame Seeds
- 300ml Aged port wine
- 50g Castor sugar
- 2g Sumac
Salmon
- 400g Regal Marlborough Salmon fillet
- 30g Tea tree sawdust shavings
- 20g Brown sugar
Method
Salmon
1. Place sawdust on bottom of roasting tray & cover with small cooling rack brush the cooling rack with oil & rest the salmon portions on-top sprinkle each fillet with a little brown sugar
2. Cover tin with foil & smoke over a low gas heat for 6 minutes, remove from heat and rest on the side for another 2 minutes
Elby Salad
1. boil some water with a little olive oil & seasoning. Pour in wheat & cook for 10 minutes until tender, drain & cool under cold water
2. Finely shred the snowpeas & cook the baby sweetcorn for 3 minutes, cool in ice water
3. In a mixing bowl add snowpeas, sweetcorn, beetroot chard leaves, Chinese lychee, zest of 1 lemon & juice. Mix in the extra virgin olive oil & season with salt & pepper
Garnish
1. In a saute pan heat up a little oil & add in the pitted cherries and flame over a high heat.
2. Add in aged port wine & burn off the alcohol, add brown sugar & sumac. Reduce by half.
3. Peel the pitaya and cut into 1cm dice
4. Place salad mix in the middle of place, lay the salmon on top, and spoon around the port wine dressing
5. Garnish with pitaya, black cherries and black sesame seeds
