Fresh Salmon
Salmon With Toasted Seed, Tasmanian Quinoa and Crab Salad, Baby Beetroot, Pink Grapefruit, Salsa Verde
By Nick Anthony
Pure South Restaurant
Ingredients
4 x 200 gram salmon
20 grams sesame seeds
10 grams onion seeds
5 grams fennel seeds
Olive oil
200 grams quinoa, cooked
100 grams blue swimmer crab, cooked and pickled
300 ml vinaigrette
5 grams dill, chopped
10 grams chives, chopped
Salt and pepper
30 grams parsley, picked
30 grams basil, picked
15 grams mint, picked
2 garlic cloves
10 grams red onion, diced
10 grams baby capers
1 anchovy fillet
250 ml extra virgin olive oil
6 baby beetroot, cooked and peeled and cut in ½ lengthways
12 pink grapefruit segments
1 radish, finely sliced
Watercress and frisée
Crème fraîche
Salmon caviar
Method
Remove skin and pin bone salmon. Toast the sesame, onion and fennel seeds separately. Grind fennel seeds. Mix all together. Brush one side of salmon with olive oil and crust with toasted seeds, set aside. Combine the quinoa, crab, vinaigrette, dill and chives in a bowl and season with salt and pepper, set aside.
Salsa verde: Into a food blender place the parsley, basil, mint, garlic, red onion, capers and anchovy fillet. Process until smooth then add the oil slowly until thoroughly combined.
Pan-fry salmon in heavy based fry pan until medium rare.
To assemble: Place a mound of quinoa salad into middle of plate. Garnish around with baby beetroots, pink grapefruit segments, radish slices and herbs. Spoon around salsa verde. Place seed-crusted salmon on top of salad. Quenelle crème fraîche on salmon. Garnish with salmon caviar.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
