Twelve trees salmon
Lindsay McAlpine, head chef at Twelve Trees restaurant, in the Alan Scott vineyard, shares his favourite way to prepare salmon.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
Regal Salmon Fillets
- 4 x Regal Salmon fillets
- 1/2 cup Olive oil, plus extra for cooking
- 1 clove garlic, finely chopped
- 1 Tb Soy sauce
Salsa (prepare before salmon)
- 2 Tb Maple Syrup
- 1 tsp Lime Zest
- 4 Tb Lime Juice
- 2 Tb Sesame Oil
- 1 clove Garlic, finely chopped
- 1 Tb Finely chopped red onion
- 1/2 tsp Mustard powder
- Marlborough Flaky Sea Salt
- Freshly ground black pepper
- 2Tb currants
Method
Maple Syrup and Mustard Salsa
1. Mix all ingrediants together adding the salt & pepper to taste, and leave until the currants become plump looking.
Salmon
1. Make a marinade using olive oil, garlic, and soy sauce combined in a non metal dish. Marinate for approximately 1 hour.
2. When the salmon has finished marinating, remove and place in a hot frying pan flesh side down for 30 seconds.
3. Flip over and fry with the lid on for about 3 minutes until the skin is crispy and the salmon is cooked to medium rare.
4.Remove the salmon from the pan and place on a bed of parsnip & kumara wedges.
5.Spoon the salsa over the salmon and serve accompanied with a fennel and citrus salad.
6. This is a perfect match with Allan Scott Marlborough Rose 2005.
