Monday, September 16, 2013

Lemon Myrtle Salmon

I was inspired to recreate this Lemon Myrtle Salmon dish I had from Hog's Breath. Who would've thought that their fish would taste as delicious as their steaks?

Here's the recipe for my version:

4 salmon fillets approx. 150g each
2 teaspoons lemon myrtle, ground
¼ teaspoon chilli, ground
olive oil spray
¼ teaspoon sesame seeds, toasted
potato mash, salad leaves and lemon wedges, to serve

In a small bowl, mix together the lemon myrtle & chilli. 
Spray flesh side of salmon with a bit of olive oil spray then sprinkle and rub in the spices (only on the flesh side of the salmon).
Heat a large frying pan over medium high heat. Add salmon, skin side down to pan and cook for 4-5 mins.
Flip and cook on the other side for another minute or so. 
Serve salmon on a bed of potato mash, with salad on the side.

for the potato mash
approx. 800g potato, peeled & chopped
1-2 cloves garlic (optional)
40g butter, chopped
½ cup milk
1 teaspoon parmesan cheese, grated (optional)

Cook potato and garlic in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Add Parmesan cheese and stir to combine. Taste and season with salt and pepper.

for the salad
120g mixed salad leaves
½ red capsicum, deseeded & sliced
½ cucumber, cut lengthways then sliced
125g mushrooms, sliced
100g cherry tomatoes, halved
1 carrot, julienned
1 ripe avocado, sliced

for the dressing
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Combine honey, vinegar and oil in a jug. Stir until well combined.
Place all salad ingredients into a large bowl. Drizzle with dressing. Toss to combine. Season with salt and pepper if desired. Serve.

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