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.
Ingredients
Method
- 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)
- Top and tail yams and place in pot with diced pumpkin, bayleaf, 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.
Gavin Ball, Head Chef. Monteith's Brewery Bar, Rangiora.
