Ingredients
- 60ml extra virgin olive oil
- 2 teaspoons of Masterfoods Greek seasoning
- 6 x 180g portions of Tasmanian Salmon
Serve with a spicy Asian salsa (ingredients below) and a bowl of steamed Jasmine scented rice.
Salsa
- 1 tablespoon lite soy
- 1/2 teaspoon sambal olek
- 1 tablespoon grated fresh ginger
- 1 clove garlic (crushed)
- 1 tablespoon palm sugar (shaved)
- 1 tablespoon sesame seed oil
- 2 tablespoons extra virgin olive oil
- 1 lime (zest and juice)
- 3 medium tomatoes (seeded and diced)
- 3 green onions (shallots) sliced into 5mm pieces
- 1/2 cup coriander (chopped)
- 1 tablespoon fish sauce
Method
Coat the salmon portions with the extra virgin olive oil, and then sprinkle with the seasoning and chill until required.
Combine in a bowl, all the remaining ingredients and mix well. Check the seasoning and hold until required.
Heat the grill plate on high for 5 minutes and lightly oil using a clean cloth. Turn down to low and add the salmon portions. Do not move for 3 minutes, and then tuen 90 degree to form a trellis pattern on one side. Grill for another 3 minutes then carefully turn over and repeat the same process for 6 minutes. This will result in a perfectly medium rare portion of salmon. However, grill more or less to suit your desired rareness.
Present with the Asian salsa mix and a bowl of steamed Jasmine scented rice.
Tip: The salmon portions can be cut into finger and will cook in several minutes. Under cooked Salmon will flake beautifully and results in a delicious moist taste.