Herb Crusted Salmon Fillet with Sweet Potato Chips
Ingredients
- 500g Sweet potato
- ½ Bulb garlic
- Salt and pepper
- Thyme
- Olive oil
Method
Randomly prick sweet potato with sharp knife.
Steam sweet potato on 100% steam function for 20 minutes. Longer if the potatoes are large.Cool and cut into chips.
Place on baking tray with olive oil, thyme, salt and pepper.
Herb Crust
Ingredients
- 1 Tablespoon fennel seeds - lightly toasted and crushed
- ½ Bunch parsley finely chopped
- 1 Tablespoon chopped fresh fennel leaves
- 1 Tablespoon thyme leaves chopped
- Finely grated zest of 1 lime
- ½ Cup panko bread crumbs or fresh bread crumbs
- Salt and pepper
- 1 Side fresh atlantic salmon skin on pin bone out
- 2 Tablespoons dijon mustard
Combine all crust ingredients into a small bowl and drizzle in 2 tablespoons extra virgin olive oil.
Method
Place salmon on large baking tray skin side down and spread dijon mustard over flesh.
Press on herb crumb to evenly coat fillet.
Cook on Hot Air Steam / Combi Steam for 10 minutes at 220 degrees.
Remove salmon and allow to rest, continue cooking sweet potato chips until golden. (approximately 10 minutes)
Watermelon, Feta, Lime and Mint Salad
Ingredients
- ¼ Large watermelon, skin removed and cut
- 100g persian feta
- Zest and juice of 1 lime
- 2 Tablespoons extra virgin olive oil
- ½ Cup fresh mint leaves
- ¼ Purple onion , thinly sliced
- Sea salt and pepper to taste
Method
In a small bowl whisk together lime zest, juice, olive oil, salt and pepper.
In a large serving bowl or platter arrange the sliced watermelon and purple onion. Top with spoonfuls of persian feta and drizzle with dressing.
Garnish with fresh mint leaves.
Serve chilled.
Fennel, Caper and Potato Salad
Ingredients
- 500g baby new potatoes
- 1 Small fennel bulb, thinly sliced
- 3 Cloves roasted garlic
- ¼ Purple onion, thinly sliced
- ½ Cup fresh or frozen peas
- 4 Eggs
- ½ Cup whole egg mayo
- 2 Tablespoons baby capers
- 1 Tablespoon wholegrain mustard
- Juice and zest of 1 lemon
- Sea salt and pepper to taste
- Fennel fronds
Method
Place the baby new potatoes in a steam oven at 100 degrees for 30minutes or until tender. Remove and slice in half. Place into a large bowl.
Cook eggs for 8 minutes in steam oven, remove and run under cold water and peel. Cut into quarters.
In a small bowl mix together the mayo, capers, roasted garlic, mustard, lemon juice and zest.
Season with sea salt and pepper.
While still warm fold the mayo dressing through the steamed potatoes.
Add the sliced fennel, purple onion, peas and eggs.
Check seasoning and garnish with fennel fronds.
Mango Salsa
Ingredients
- 2 Mango cheeks, finely diced
- ½ Purple onion, finely diced
- 4cm piece cucumber, finely diced
- 6 Cherry tomatoes, finely diced
- 1 Knob ginger, grated
- 1 Long red chilli,finely diced
- 1 Lime zest and juice
- 1 Tablespoon sesame oil
- Sea salt and pepper
Combine all ingredients.
