CRISPY SKIN WILD SALMON WITH WHITE BEAN AND CORIANDER PUREE


COOKING TIME 90 mins	SERVES 2

Enjoy this crispy skin wild MSC certified John West salmon, paired with a creamy white bean and coriander puree. Make this dish easily at home for the ultimate date night.


COOKING TIME 90 mins	SERVES 2	RECIPE BY WILL & STEVE

DID YOU KNOW?

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is arguably Australia’s favourite fish to eat. It is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.

DID YOU KNOW?

Salmon is arguably Australia’s favourite fish to eat. It is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.

Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank.

The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two metres to cross obstacles in rivers.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

2 x 170g MSC certified Wild John West salmon fillets, skin left on

4 baby beetroot

olive oil, for drizzling

sea salt flakes and freshly

ground black pepper

1⁄4 cup balsamic vinegar

2 x 400g tins cannellini beans, drained and rinsed

1 garlic clove

juice of 1 lemon

1⁄2 cup Vegetable Stock

1⁄2 bunch of coriander, leaves and stems

1⁄4 bunch of dill, finely chopped

4 tablespoons Basic Mayonnaise

4 slices of sourdough bread, cut into 1.5cm cubes

1 handful of micro herbs

1 lemon, cut into wedges

Let's cook!

STEP 1

Preheat the oven to 180°C.

STEP 2

Place the beetroot in an ovenproof dish, dress with a little olive oil and season with salt and pepper. Roast in the oven for 45 minutes, or until tender. Set aside to cool, then peel and cut into wedges. Place the beetroot and balsamic vinegar in a bowl and set aside.

STEP 3

Place the cannellini beans in a food processor, add the garlic, half the lemon juice and a drizzle of olive oil and blitz to combine. Loosen with the stock and whiz until nice and smooth. Add the coriander and continue to blitz until smooth. Transfer to a small saucepan and heat through. Season to taste and keep warm.

STEP 4

Combine the dill with the mayonnaise and season with salt, pepper and the remaining lemon juice.

STEP 5

To make the croutons, pan fry the sourdough cubes with a little olive oil and salt in a frying pan over medium heat until golden brown. Drain on paper towel.

STEP 6

Rub the salmon flesh with a little olive oil and season the skin with salt. Leave for 10 minutes to draw the excess moisture out of the skin. Pat the skin dry using kitchen towel and season again with salt. Heat a heavy-based frying pan over high heat, add the salmon, skin side down, and fry for 3 minutes. Turn and cook for another 2 minutes.

STEP 7

To serve, arrange the salmon, puree, beetroot and croutons on the plate. Serve the dill mayonnaise in a bowl on the side. Garnish with red micro herbs and a wedge of lemon.