Salmon

Crispy Salmon with Fennel & Orange Salad

Ingredients:
4 salmon fillets
180g of butter
Splash of Rice Bran oil
Sprinkle lemon pepper
¼ cup of lemon juice
½ teaspoon garlic, chopped
1 tablespoon basil, chopped
5 baby fennel, finely sliced
2 navel oranges, peeled & segmented
½ red onion, finely sliced
120 ml olive oil
2 tablespoons white wine vinegar

Method:
Heat a non-stick pan then melt together a splash of oil and a teaspoon of the butter. Season the salmon on both sides with lemon pepper and place in the pan skin-side down. Cook for a maximum of 3 minutes and flip, cooking until just done. Set aside on a warm serving plate to rest. Clean the pan and add the remaining butter, juice, garlic and basil gently stirring. Continue to cook until reduced to a creamy texture then drizzle over the salmon. Toss fennel, orange segments & red onions together in a bowl & drizzle with oil & vinegar. Season to taste & serve immediately with salmon.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Filo wrapped Salmon with Spinach & Ricotta

Ingredients:
4 fresh salmon fillets
100 grams of ricotta
250 grams of spinach
1 packet of thick filo pastry sheets
125g butter melted.

Method:
Preheat oven to 180 degrees C. In a large frypan or wok wilt the spinach over medium heat with a little butter, salt and pepper. Drain in a sieve and set aside. Take a sheet of filo, lay out flat and brush with melted butter. Lay a second sheet on top then brush with butter again. (So the remaining filo doesn’t dry cover with a damp cloth). Place one salmon fillet at the end of pastry. Spread ¼ of the ricotta on the salmon followed by ¼ of the spinach. Sprinkle a little salt and cracked pepper and roll pastry over once, fold over both ends then continue to roll. Place with join facing down on an oven tray lined with baking paper then brush again with the butter. Cook in oven for 20 min. Serve with fresh garden salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Dazzas Dijon Salmon

Ingredients:
1 fillet of salmon (skin on) per person (this recipe is for 6 serves)
Splash of Rice Bran Oil
1 tablespoon of butter
Salt and pepper
250 grams of butter
½ cup lemon juice
1 tablespoon Dijon mustard
1 cup chopped flat leaf parsley

Cooking Method:

Salmon… In a non-stick pan heat the olive oil and butter on medium heat until just bubbling. Place the seasoned salmon skin-side down and cook for 4 minutes. Flip over and cook for another 4 minutes – there should still be a touch of pink in the centre. Remove from pan and set on a warmed serving plate to rest.
Dijon Sauce… Melt the butter and whisk through Dijon, lemon and parsley. Drizzle over each salmon steak and serve with fresh asparagus or baby broccoli.

Serves: 6

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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