Simply salmon
Salmon is a perfectsummer food. It’s readily available, nourishing and quick and easy to cook. Newzealand’s fresh salmon is farmed in pristine coastal waters and in the chilly canals close to the Southern Alps.
Salmon is a naturally rich source of top-quality protein, vitamins and long chain Omega-3s which are linked to the protection against heart disease and certain cancers, alleviation of arthritic pain, and the boosting of theimmunesystem. But best of all its taste and versatility makesalmon a favourite.
Whenpurchasing salmon allow about 100 to 200grams per person depending on the cut, bones and skin. Fresh salmon should have a clean “sea” smell— it should never smell “fishy”. Salmon can be stored in the fridge at less than 4C for three to four days. However, it is best enjoyed as fresh as possible. Be careful not to overcook salmon— it is ready to eat whenthe flesh turns opaque and can be flaked easily with a fork.
Smokedsalmon is cured in awet brine then cold smokedfor 12 hours at 23C. Wood-roasted salmon is also cured then hot smokedat 40deg Celsius for about six hours and further cooked for a further 40 minutes at 90C. Smokedsalmon can be enjoyed without further cooking.
MIRIN& SOYGRILLED SALMON
Serve with noodles or potatomash flavoured with grated lemon rind.
Ingredients
■ 4Tbsp each: soy sauce, mirin
■ 1Tbspsesameoil
■ 1 tsp each: wasabi, brownsugar
■ 4x175g skinnedandboned salmonfillets
■ 2 spring onions
Method
Combine the soy sauce, mirin, sesame oil, wasabi and sugar in a bowl. Slice each fillet in half lengthways. Place in the bowl and turn to coat. Cover and refrigerate for 30 minutes.
Thinly slice the green parts of the spring onions and place in ice-cold water to curl.
Preheat a grill to medium. Place the salmon skin-sidedownona foil-lined baking tray. Grill for about 5minutes — brushing occasionally with the marinade— until golden. Drain the spring onions and garnish the salmon.
— Serves4
SALMONWITH POMEGRANATEGLAZE
Excellent served with Auntsfield Sauvignon Blanc.
Ingredients
■ 1⁄2cup pomegranate syrup or molasses
■ 2Tbsp orange juice
■ 1Tbsp soy sauce
■ 1Tbsp Dijon-style mustard
■ 8salmonloins or600gsalmon fillets
Method
Combine the pomegranate syrup, orange juice, soy sauce and mustard. Brush about half over the skinless sides of the salmon. Marinate in the refrigerator for 10-20 minutes.
Preheat the grill or a ridged frying pan tomediumheat. Cook the salmon on medium-low, about 2-4 minutes each side depending on the thickness. Baste once during cooking with the reserved sauce.
Great served with a rocket or watercress salad and potato rosti. —
Serves4
SALMON& PINEAPPLE SALSA
Summerentertaining sorted.
Ingredients
■ Pineapple Salsa: 1mediumripe tomato, diced
■ 1⁄4cup diced red capsicum
■ 2 slices jalapeno pepper, diced
■ 3⁄4cup fresh pineapple cubes
■ salt to taste
■ 1Tbsp sugar
■ Marinade: 3Tbsp teriyaki sauce, pineapple juice
■ 1 tsp finely grated root ginger
■ 1 clove garlic, crushed
■ 4boned salmonfillets (about 600g)
Method
Toprepare the salsa, place all the ingredients in a small saucepan. Poach over low heat for about 5 minutes. Cool. Refrigerate until ready to serve.
Combine the teriyaki sauce, pineapple juice, ginger and garlic in a bowl. Place the salmon in a shallow dish. Pour the marinade over. Cover and refrigerate for 1-2 hours.
Cook the salmon onmediumin a ridged frying pan or under a grill for about 2minutes each side or until cooked. Serve with the pineapple salsaon the side. — Serves 4
MINISMOKEDSALMON CAKES
Excellent five o’clock food.
Ingredients
■ 2 large (750g) baking potatoes
■ 1Tbsp extra-virgin olive oil
■ finely grated rind 1 lemon
■ 1Tbsplemonjuice
■ 1 egg yolk
■ 150g hot smokedsalmon, skinnedandflaked
■ 1Tbspchoppedparsley
■ 2-3Tbsp plain or gluten-free flour
■ 2Tbsp oliveoil
■ Topping: 50gslicedsmoked salmon
■ 16 capers
Method
Microwave the potatoes for about 12 minutes, until cooked. Cool for 10 minutes.
Halve and scoop out the flesh into a bowl. Addthe olive oil, grated lemon rind and juice andmash well. Cool. Addthe egg yolk, hot smokedsalmon, and parsley. Mix well.
Take heaped tablespoons of the mixture and forminto small cakes about 1cm deep. Chill for at least 30 minutes.
Dust the cakes with the flour. Heat the oil in anon-stick pan. Pan-fry the cakes for about 3minutes each side until golden.
Serve topped with twists of the slicesmokedsalmon and the capers.
— Makes 16