Lemon pepper grilled salmon fillet
- Serves 8-10
- Prep time: 10 mins | Cooking time: 15 mins
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.
Recipe by: Gavin Ball
Ingredients
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
Method
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.