Lemon pepper grilled salmon fillet
A surprisingly simple way to serve salmon! This dish highlights the beautiful fresh salmon, complemented with an easy, sweet pumpkin mash.
If you are new to cooking salmon, check out our guide on preparing and cooking NZ salmon for handy tips to make the most of this fish.
Ingredients
Method
- 4 x 180-200g Akaroa salmon fillet portions
- 800g broccoli
Mash
- 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
Herb butter
- 100g butter
- 1 lemon (zested and juiced)
- 2 teaspoons mixed herbs
- 40ml avocado oil
- Top and tail yams and place in pot with diced pumpkin, bay leaf, salt and water to cook until tender.
- Meanwhile, make herb butter by mixing together butter, lemon and mixed herbs.
- Drain vegetables and add butter, cream and seasoning. 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.
- Boil or steam broccoli. Arrange mash in the centre of plate. Place salmon skin down on mash and arrange broccoli around it.
- Top salmon with lemon herb butter and drizzle with avocado oil.
Recipe by Gavin Ball, Head Chef. Monteith's Brewery Bar, Rangiora.