Lemon Pepper Grilled Salmon Fillet

Akaroa boasts way more than a fancy French history, it's also home to some pretty fine tasting salmon. Here's a recipe that pays homage to this southern food icon.

  1. Top and tail yams and place in pot with diced pumpkin, bayleaf, salt and water to cook until tender.
  2. Meanwhile, make herb butter by mixing together butter, lemon and mixed herbs. Drain vegetables and add butter, cream and seasoning.
  3. Mash until creamy. Sprinkle salmon with sea salt, ground black pepper and lemon juice. Cook on flat grill or pan for 5 minutes on each side.
  4. Boil or steam broccoli. Arrange mash in the centre of plate. Place salmon skin down on mash and arrange broccoli around it.
  5. Top salmon with lemon herb butter and drizzle with avocado oil.
Recipe by:
Gavin Ball, Head Chef. Monteith's Brewery Bar, Rangiora.

Monteith's Credit

Meal Type:
Prep Time:
10 mins
Cooking Time:
15 mins
Gavin Ball


4 x 180-200g Akaroa salmon fillet portions

500g yams

800g pumpkin (peeled)

1 bay leaf

25g butter

2 tablespoons cream

20 ml lemon juice

1 teaspoon black pepper, medium ground

Sea salt and pepper

800g broccoli

100g butter (herb butter)

1 lemon (zested and juiced) (herb butter)

2 teaspoons mixed herbs (herb butter)

40ml avocado oil (herb butter)