Grilled Wild Salmon with a Lemon Myrtle Macadamia Dressing

Grilled Wild Salmon with a Lemon Myrtle Macadamia Dressing

Grilled Wild Salmon with a Lemon Myrtle Macadamia Dressing

Recipe courtesy of Sally James – award winning San Francisco based Australian chef
Serves 4

Ingredients

  • 1/4 cup Brookfarm Lemon Myrtle Infused Macadamia Oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons white wine
  • Fresh corn cut from 2 ears corn
  • 2 green onions, chopped
  • 1/ 2 red bell pepper, finely diced
  • 1/ 4 cup chopped fresh mint
  • 4¬† fillets salmon, bones removed

Method

  • Combine 2 tablespoons of the oil with the vinegar and wine and whisk together. Set aside.
  • Heat 1-2 teaspoons of the oil in a non-stick pan over medium-high heat.
  • Add the salmon and cook for 1-2 minutes on each side or until a little under medium rare.
  • Transfer to a plate and keep warm in a low oven.
  • Add remaining oil to pan and saute the corn, onions and bell peppers for 2-3 minutes or until just tender.
  • Add the mint and remove from heat.
  • Place the hot corn salad on plates, top with the salmon and spoon over the dressing.
  • Serve with crusty bread to scoop up the dressing.
Grilled Wild Salmon with a Lemon Myrtle Macadamia Dressing

Brookfarm Products Used

  • Lemon Myrtle Infused Macadamia Oil, 250ml bottle

    Lemon Myrtle Infused Macadamia Oil

    $12.10$38.50

Skills

Posted on

February 11, 2016

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