Our friend Scott Gooding has created a simple yet tasty Huon Salmon dinner that delivers a good dose of your omega 3’s, your greens and is packed full of flavour.
• Prep time: 15 minutes
• Cook time: 15 minutes
• Yield: Serve 1
• 1 140g Fresh Huon Salmon portion (skin on)
• 2 tbs Butter
• 1 tsp Olive oil
• 1 Garlic clove – finely chopped
• 1 Long red chilli - deseeded and finely chopped)
• 1 Leek – trimmed and cut into 2 cms segment
• 6 Brussel sprouts – trimmed and halved
• 1 tbs Tahini
• 1 tbs Micro herb – garnish
• 1/4 cup Fresh lemon juice
• Pinch Sea salt
• Pinch Pepper
- Melt the butter on a low heat and add the garlic and chilli and cook for 2-3 minutes
- Add the Brussel sprouts and cook for 1-2 minutes
- Add the leeks and ensure both the brussel sprouts and leeks are coated in the butter
- Season everything in the hot pan with some salt and pepper and allow to cook on a low heat for 8-10 more minutes before taking off the heat and sitting aside
- Season the skin of the Huon Salmon portion with a pinch each of the sea salt and pepper
- Heat the olive oil in a new pan on a medium-high heat
Once oil is hot place the Huon Salmon portion in the pan skin-side down and lightly press down on it to sear the skin
- Cook for 3-4 minutes skin side down before beginnging to turn.
- Only turn once onto each side of the portion to sear each side.
Salmon should be a light even pink on each side.
Salmon is cooked when the skin is crisped to your liking.
Please note. Cooking times will vary if using a bigger portions cooked.
- Remove from the heat and place the salmon and greens onto a plate.
Squeeze the lemon juice over the greens and salmon.
- Serve with tahini and garnish with micro herbs
- To increase the number of serves just multiply all the ingredients by the number of serves desired!
This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-crispy-skin-salmon-buttery-greens-scott-gooding/